Doro Wat-Style Ethiopian Chicken Stew
Chicken simmered low and slow in a deeply caramelized onion and berbere sauce, finished with halved hard-boiled eggs.
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.
Ingredients
- 700 g bone-in, skinless chicken thighs and drumsticks
- 2 red onions, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp berbere spice blend
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup low-sodium chicken broth
- 4 hard-boiled eggs, peeled
- to taste salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1In a dry pot, cook the chopped onions over medium heat for 10-12 minutes, stirring often, until deeply softened; no oil needed yet.
- 2Add olive oil, garlic, and ginger; cook for 2 minutes.
- 3Stir in berbere spice and tomato paste, cooking for 2-3 minutes until fragrant.
- 4Add the chicken pieces, turning to coat in the spiced onion mixture.
- 5Pour in the broth, cover, and simmer for 30-35 minutes until the chicken is tender.
- 6Nestle the peeled hard-boiled eggs into the stew for the last 10 minutes to absorb the sauce.
- 7Season with salt and serve hot.