Doro Wat - Ethiopian Braised Chicken
Rich Ethiopian Doro Wat with caramelized onions, berbere spice, and hard boiled eggs. Easy braised chicken recipe and practical tips.
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
- Start with a long, slow cook of pureed onions until deeply caramelized for the sauce base.
- Use a good berbere blend and either tej or wine with honey to build authentic flavor.
- Simmer marinated chicken and add hard boiled eggs near the end; finish by reducing the sauce to thicken.
Spices
Featured in this Recipe
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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Frequently Asked Questions
What is Doro Wat?
Doro Wat is Ethiopia's classic braised chicken stew. It features a deeply caramelized onion and spice base, bold berbere seasoning, and often includes hard boiled eggs.
How do I caramelize the onions properly?
Puree the onions, then cook them over medium to medium low heat, stirring occasionally, until they are thick, darkened, and jam like. This usually takes about 40 to 50 minutes.
Can I use bone in chicken instead of boneless thighs?
Yes. Bone in pieces add flavor but will need longer cooking time. Simmer until the meat is cooked through and tender, about 25 to 35 minutes after adding to the sauce depending on size.
What can I use instead of Ethiopian Tej?
Use dry white wine mixed with a teaspoon of honey to mimic the sweet, fermented notes of tej. You can also use apple cider or chicken stock with a small bit of honey if you prefer no alcohol.
How can I make Doro Wat less spicy?
Reduce the amount of berbere, or use a milder berbere blend. You can also add a bit more stock or butter to mellow heat, and serve with plain rice, injera, or yogurt on the side.
Is clarified butter necessary?
Clarified butter adds a rich, traditional flavor and tolerates higher heat. Extra virgin olive oil works fine as a neutral alternative if you need a dairy free option.
How do I thicken the sauce if it is too thin?
Continue simmering uncovered to reduce the liquid and concentrate the sauce. You can also mash some of the onions into the sauce or cook a few extra minutes with the lid off to evaporate excess liquid.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on low in a covered pan, stirring occasionally, and add a splash of stock if it seems dry.
What is Doro Wat?
Doro Wat is Ethiopia's classic braised chicken stew. It features a deeply caramelized onion and spice base, bold berbere seasoning, and often includes hard boiled eggs.
How do I caramelize the onions properly?
Puree the onions, then cook them over medium to medium low heat, stirring occasionally, until they are thick, darkened, and jam like. This usually takes about 40 to 50 minutes.
Can I use bone in chicken instead of boneless thighs?
Yes. Bone in pieces add flavor but will need longer cooking time. Simmer until the meat is cooked through and tender, about 25 to 35 minutes after adding to the sauce depending on size.
What can I use instead of Ethiopian Tej?
Use dry white wine mixed with a teaspoon of honey to mimic the sweet, fermented notes of tej. You can also use apple cider or chicken stock with a small bit of honey if you prefer no alcohol.
How can I make Doro Wat less spicy?
Reduce the amount of berbere, or use a milder berbere blend. You can also add a bit more stock or butter to mellow heat, and serve with plain rice, injera, or yogurt on the side.
Is clarified butter necessary?
Clarified butter adds a rich, traditional flavor and tolerates higher heat. Extra virgin olive oil works fine as a neutral alternative if you need a dairy free option.
How do I thicken the sauce if it is too thin?
Continue simmering uncovered to reduce the liquid and concentrate the sauce. You can also mash some of the onions into the sauce or cook a few extra minutes with the lid off to evaporate excess liquid.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on low in a covered pan, stirring occasionally, and add a splash of stock if it seems dry.
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