Doro Wat

Doro Wat

A whole chicken is simmered in a blend of spices, along with hard-cooked eggs, in this famous Ethiopian dish.

Preparation Time
10 mins
Cooking Time
1 hr 40 mins
Total Time
1 hr 50 mins
Calories
498 Calories

Recipe Instructions

Step 1
Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
Step 2
Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Doro Wat

Ingredients

  • ¼ teaspoon ground ginger
  • 3 tablespoons butter
  • ½ teaspoon ground black pepper
  • ¼ cup lemon juice
  • 1 teaspoon paprika
  • 2 tablespoons water (Optional)
  • ½ teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour (Optional)
  • 1 cup water, or as needed (Optional)
  • 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
  • 2 cups water (Optional)
  • 3 cups chopped Bermuda onion
  • 8 hard-boiled eggs, peeled

Categories

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