Ethiopian Doro Wat By The Spruce Eats


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 large red onions, chopped
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
6 large hard-boiled eggs, peeled
CategoryStews, Breakfast, Dinner, Lunch, One PotCuisineEthiopian Recipes, East African RecipesCooking MethodMain Course, Stews
Ingredients
2 lbs (800 grams) chicken thighs and drumsticks
1 small lemon, juiced
6 large red onions, chopped
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
6 large hard-boiled eggs, peeled
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