Name: Ethiopian Doro Wat By The Spruce Eats
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: Ethiopian Recipes
Ingredients: 2 lbs (800 grams) chicken thighs and drumsticks; 1 small lemon, juiced; 6 tbsp vegetable oil; 6 large red onions, chopped; 2 tbsp berbere spice mix,; 1 (1-inch) piece) fresh ginger; 2 to 3 cloves garlic, finely chopped; Salt, to taste; 11 ounces (450 milliliters) water,; 1 tbsp garam masala; 6 large hard-boiled eggs, peeled

RatingDifficultyIntermediate

Yields6 Servings

Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Doro wat is an onion-based chicken stew from Ethiopia. If you walk into any Ethiopian or Eritrean restaurant around the world, you will undoubtedly be served this incredibly tasty dish.

Doro wat is frequently served on top of injera with other wats and salads. During the Lent period before Easter, different types of lentils, chickpeas, and vegetables are often consumed.

2 lbs (800 grams) chicken thighs and drumsticks

1 small lemon, juiced

6 tbsp vegetable oilclarified butter, ghee, or niter kibbeh, fragrant butter

6 large red onions, chopped

2 tbsp berbere spice mix,more or less to taste

1 (1-inch) piece) fresh gingerpeeled and finely chopped

2 to 3 cloves garlic, finely chopped

Salt, to taste

11 ounces (450 milliliters) water, or chicken stock, add as needed

1 tbsp garam masala

6 large hard-boiled eggs, peeled

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CategoryStews, Breakfast, Dinner, Lunch, One PotCuisineEthiopian Recipes, East African RecipesCooking MethodMain Course, StewsTags#africanchickenrecipes, #africanmarinatedchickenrecipe, #africanonion-basedchickenstew, #chickenstew, #dorowat, #ethiopiandorowat, #marinatedchicken, #onion-basedchickenstew

Ingredients