Doro Wat-Style Ethiopian Chicken Stew

Doro wat is often described as Ethiopia's national dish, and the technique behind it is what makes it special: onions cooked down dry, without oil, until they've softened and browned on their own before anything else joins the pot. That slow start builds a base that berbere spice, garlic, and ginger can really cling to.

Chicken simmers in that sauce until tender, and halved hard-boiled eggs go in near the end to soak up the deep red sauce, a detail that shows up in almost every traditional version of this dish.

Berbere brings its own warmth from chili, ginger, and garlic, spices many people reach for when they want a dish that feels supportive during cold or flu season. It's also a genuinely high-protein dinner, with the chicken and eggs together providing a substantial amount per serving, and it's naturally free of gluten since there's no wheat anywhere in the pot.