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Doro Wat Recipe (Ethiopian Spiced Chicken)
Ethiopian is one of my favorite cuisines. Most of the core Ethiopian flavors come primarily from the Berbere spice blend, so it’s easy to make at home when you have Pinch’s Ethiopian Berbere handy. This is one of our more popular blends and it really highlights the quality of the spices we source.
Doro Wat is especially great in the fall or winter. The slow-cooked chicken absorbs all of the flavor, as do the eggs. The rich spicy sauce will warm your heart. This recipe doesn’t require much prep or active cooking time, so it works well as a weeknight meal. It’s also one of those dishes that tastes even better the next day.
Get Ready to Make Your Own Doro Wat at Home 🙂
- Prep Time: 25
- Cook Time: 50
- Total Time: 1 hour 15 minutes
- Category: Chicken
- Cuisine: Ethiopian
- 3 pounds chicken thighs, leg quarters, bone in breasts
- 2 tbsp cooking oil
- 2 tbsp butter
- 2 chopped onions
- 3 cloves chopped garlic
- 1 tbsp tomato paste
- 6 soft boiled eggs
- 2 tbsp Ethiopian Berbere (add more if you like spicy)
- 2 cups chicken or vegetable broth (water can also be used)
- In a large pot, heat oil over medium-high heat
- Add chicken, and brown on all sides. You don’t need to cook the chicken all the way through, just brown it. Set chicken aside (out of the pot).
- Heat butter in the same pot over medium heat
- Add onions and sauté until browned and caramelized.
- Stir in garlic and Berbere mix until fragrant, about 30 seconds
- Add tomato paste and allow to sauce to darken while stirring slowly for 2 minutes
- Stir in broth or water and let it incorporate
- Add the chicken, reduce to low heat
- Cover and cook for 40 minutes
- Add the eggs, stir and cook for an additional 10 minutes, then enjoy!