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Doro Wat - Ethiopian Braised Chicken

Doro Wat - Ethiopian Braised Chicken

The National dish of Ethiopia starts with a great Berbere spice blend. The Spice House Berbere is fragrant and made from fresh whole spices that are ground for maximum flavor. 

A good batch of Doro Wat begins with a long cooked sauce base of pureed onions, ginger and garlic. The base becomes caramelized, aromatic and thick. Delicious!

Yield: Serves 4-6


Featured in this Recipe

Berbere, Ethiopian Blend



Flatpack, 1/2 Cup


  • 8 boneless chicken thighs
  • Juice of 2 lemons
  • Clarified butter or extra virgin olive oil
  • 2 large white or Spanish onions, pulsed in a food processor until a fine puree
  • 6 garlic cloves, pureed
  • 1 tbsp freshly grated ginger
  • 1/2 cup Ethiopia Tej or mead (honey wine) or 1/2 cup dry white wine mixed with 1 tsp honey
  • 1 cup chicken stock
  • 4 hard boiled eggs, peeled

Preparation Instructions:

Place chicken and lemon juice in a mixing bowl and toss together. Allow to marinate for 30 minutes.

Heat a dutch oven, lightly coated with clarified butter or olive oil over medium heat. Cook onions, stirring occasionally, until caramelized and thickened (about 45 minutes). Add garlic, ginger and The Spice House Berbere. Stir to combine.

Add salt, wine and stock. Transfer chicken to dutch oven and reduce heat to low. Simmer for 15 minutes or until chicken is almost cooked through. Add eggs to the pan and continue cooking for another 10 minutes. Serve with rice, injera or bread.



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