Ethiopian Doro Wat Recipe

Published 10 hours ago• 8 minute read

Doro Wat is a rich and spicy Ethiopian chicken stew made with tender chicken, boiled eggs, and a bold spice mix called berbere. The flavors in this dish are bold and comforting with right amount of heat. The onions, the richness of the spices, the kick from the chilli makes this recipe special. The eggs soak up all the flavor, making them taste even better. It’s usually served with injera, the traditional Ethiopian flatbread. If you want something filling and full of flavor this is the perfect dish.

My husband, our kids and I truly enjoyed the meal. We also tried the famous Ethiopian coffee, which made the experience even more special and was the perfect way to end our celebration. After that trip, I felt inspired to recreate some of the dishes we tried, like egg sando ( egg sandwich ), Kare pan ( a curry stuffed bun ) and now this doro wat.

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Doro Wat is one of the star dish in the injera platter. It is an onion based chicken egg curry which is ideal to serve with injera. Injera is a delicious and unique flatbread that is soft, spongy and full of flavours. It is perfect for scooping the stews, curries for lunch or dinner. I first tasted the injera during our trip to Japan at an Ethiopian restaurant and I got instantly hooked to it. That experience inspired me to try making this instant version of injera at home. Now this has become one of our family favourite recipes.

Doro Wat is one of the most famous dishes in Ethiopian cuisine. This Ethiopian chicken stew is famous for its bright red color, slow-cooked onions, and the punch of berbere spice.

Doro wat is a onion based chicken and egg curry. The recipe uses specially made spice powder known as berbere. It uses lots of onions which is cooked down till caramelized which adds tons of flavours and sweetness to the dish.

It’s not your everyday curry, Doro Wat takes patience, which is usually made for special moments. This dora wat is served with injera, bread or even with dosa.

Berbere Spice Mix

Injera

Misir Wat

Gomen Wat

Ethiopian Cabbage Potato

Serving doro wat with injera or rice, this is special for serving. This dish gathers people to the table.

From grinding spices to simmering the thick curry, the gravy makes you proud of yourself. It gives the feel of crafting something special. This Ethiopian Doro wat is the kind of recipe that stands out. It has a totally unique taste which we don’t get in everyday recipes. The leftovers are even better: The overnight gravy in the fridge tastes even better, the flavors get deeper and richer.

It is spicy, bold and rich but not overpowering. Every bite of this doro wat is exciting, not exhausting.

This recipe doesn’t rely on readymade sauces or spice pastes. Everything is from scratch so the taste is honest, bold and rich.

These cuts stay juicy and soak up the spices really well. The bones give extra flavor to the curry. Doro wat requires special cleaning of chicken. You add lemon juice and lemon peel in the chicken and cover with water. It helps to clean the chicken and remove any strong smell.

This gives a rich base to the curry. It has a mild sweet flavour which enhances the overall flavour. You need lots of onions for the curry.

It adds warmth and bold flavor. You can use minced ginger and garlic.

Which helps to cook the onions and spices nicely. It carries all the flavors.

It adds richness to the curry. Which makes the curry smell amazing.

A bold and spicy mix that gives Doro Wat its unique taste and deep color.

Which balances the strong flavors and adds a tiny bit of sweetness.Salt is essential for balance of flavour.

These soak up the curry and taste even better the longer they sit in the gravy.

Which adds a light, lemony flavor that keeps the spice mix fresh.

It give an earthy, warm taste that grounds the whole mix.

: It is sharp and slightly bitter, it is just enough to wake up the flavors.

: Which brings clean heat and a nice bite.

This add sweet warmth that balances out the spice.

: They give that extra punch.

It adds a gentle sweetness to the spice blend.1

Which gives the curry its deep red color and spicy kick.

It boosts the flavor without peeling or chopping.

This adds more depth and blends well with fresh onions.

Which gives a warm, slightly peppery note that rounds out the spices.

1)Take the chicken pieces and make small cuts on them. Wash them well a few times. Soak them in water with lemon juice and the lemon peels. Keep it in the fridge for about 1 hour. This helps remove the smell and makes the chicken soft.

In a big, heavy pot, add the chopped onions, no oil needed yet.

2)Cook them slowly while stirring. This helps remove the water and makes them soft and pink.

3)Once the onions are soft and dry, add the oil. Keep cooking and stirring until they turn deep golden brown. This step takes some time but it makes the curry taste rich.

4)Keep mixing and cook until onions get caramelized.

5)Now it is deep golden in colour.

6)Add the ginger garlic paste. Cook for a minute.

7)cook until the raw smell leaves.

8)Add in ghee.

9)Then add ghee and the berbere spice mix.

10)Stir everything well.

11)If the bottom sticks, add a little hot water and gently scrape it off.

12)Mix well.

13)Add salt and a pinch of sugar.

14)Add chicken, Mix everything so the chicken is well-coated with the spicy onion mix.

15)Mix well.

16)Pour hot water to cover the chicken.

17)Stir, cover with a lid, and cook on low heat for about 30–35 minutes until the chicken is soft and cooked through.

18)Cook low and slow.

19)The chicken is cooked.

20)Add in hard boiled eggs.

21)Gently place the boiled eggs into the curry. Let them cook in the gravy for 5–10 minutes so they soak up the flavor.

22)After turning off the heat, let the curry sit for at least 1 hour. This helps the taste become deeper and better.

23)Serve.

This is a thick lentil curry made with red lentils, onions, and a little bit of spice. It is also called as Misir Wat. It’s warm, filling, and full of flavor. Even though there’s no meat, it tastes rich and comforting. Perfect to eat with injera or plain rice.

Injera is a soft, spongy flatbread that’s used to eat almost every Ethiopian meal. It’s made with teff flour and needs a few days to ferment, which gives it a slightly sour taste. Looks like a pancake and used to scoop up stews instead of using a spoon. It’s simple but very special.

Berbere is a spicy mix of ground spices used in many Ethiopian dishes. It includes red chili, cumin, coriander, garlic, and other warm spices. It adds heat, color, and bold flavor. A little goes a long way, and it makes any curry taste more exciting.