Large berbere dish

Doro Wat Spicy Chicken Stew

Recipe by Spice House employee Jay Mast.

Collections: African Chicken Poultry

Featured Ingredients

This aromatic and spicy berbere seasoning brings the exotic taste of Eritrea and Ethiopia to your kitchen. Crucial for the renowned wat... Size Options
$6.15 Glass jar, 1/2 cup (wt. 2.5oz)
Half-sharp Hungarian paprika is a spicier, hotter version of Hungarian sweet paprika. Use it in place of sweet paprika anywhere you want... Size Options
$5.03 Glass jar, 1/2 cup (wt. 2.5 oz)

Doro Wat Spicy Chicken Stew Recipe

  • 3 Tablespoons olive oil or ghee
  • 2 large red onions, chopped
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 2 tablespoons Berbere Spice Blend
  • 1/2 - 1 teaspoon, depending on heat tolerance, Hungarian Half-Sharp Paprika
  • 2 cups chicken stock
  • juice of one lime
  • 8 chicken drumsticks or equivalent bone-in chicken pieces, salted with kosher salt
  • 4 hard boiled eggs
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Preparation Instructions

Heat oil in a deep skillet, add onion, garlic and ginger and cook on low until soft (about 20 minutes). Add Berbere blend and paprika to create a paste. Add stock and lime juice. when mixture is simmering, drop salted chicken in. Make sure meat is at least 3/4 covered with liquid. If it is not, add more stock. Cook until meat is totally done (160°F), about 40 min. If sauce is too thin, add 1 tsp flour until thicker. Throw in the hard boiled eggs and serve hot with injera bread or over rice.


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