Ethiopian Doro Wat with Poached Hard-Boiled Eggs
A hearty Ethiopian braised chicken stew simmered in a rich, spiced berbere sauce, traditionally served with poached hard-boiled eggs and injera. This recipe highlights seasonal produce such as tomatoes and onions, combined with robust spices to deliver authentic flavors in an approachable weeknight dish.
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Overview
Doro Wat is a traditional Ethiopian chicken stew known for its deep, spicy flavor derived from berbere spice blend and slow braising. The dish is complemented by poached hard-boiled eggs that soak up the rich sauce. This recipe incorporates fresh, seasonal tomatoes and onions, delivering authentic taste in a comforting, weeknight-friendly preparation.
Why you’ll love it
- Robust and authentic Ethiopian flavors using berbere spice.
- Hearty and nutritious with tender braised chicken and protein-rich eggs.
- Utilizes fresh seasonal vegetables for depth and balance.
- Perfect for batch cooking and leftovers improve in flavor over time.
Ingredient notes
- Berbere spice: A key Ethiopian blend of chili, garlic, ginger, cardamom, and more. Available in specialty stores or online; homemade blends work well.
- Chicken: Bone-in, skin-on chicken thighs are traditional and enhance flavor and texture.
- Onions and garlic: Essential aromatics creating the stew’s base with sweet and pungent notes.
- Eggs: Poached hard-boiled eggs are simmered gently in the sauce to absorb flavor.
Serving & storage
- Serve traditionally with injera (Ethiopian flatbread) or steamed rice to soak up the sauce.
- Best enjoyed fresh but will keep refrigerated up to 3 days in an airtight container.
- Reheat gently on the stovetop over low heat to preserve texture; add a splash of water if sauce has thickened too much.
- Freeze cooked stew without eggs for up to 2 months; add fresh eggs when reheating.
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Chef tips
- Slowly caramelizing the onions is key to building depth of flavor; do not rush this step.
- If you can find niter kibbeh, it adds a wonderful aromatic richness, but vegetable oil works fine.
- Be gentle placing eggs in the stew to avoid breaking them.
- Serve with injera or warm rice to enjoy the rich sauce fully.
Ingredients
- 2 tablespoons (30 ml)vegetable oil or niter kibbeh (Ethiopian spiced clarified butter)
- 3 largeyellow onions, finely chopped
- 4 clovesgarlic, minced
- 1 tablespoon (15 g)ginger, minced
- 3 tablespoons (45 g)berbere spice mix
- 2 teaspoons (10 g)paprika (optional, for color)
- 1 can (400 g / 14 oz)diced tomatoes
- 1 cup (240 ml)chicken broth or water
- 1 kg (2.2 lbs)bone-in, skin-on chicken thighs, skin removed and washed
- Salt to tasteKosher salt or sea salt
- Freshly groundblack pepper to taste
- 4 largeeggs
- Fresh cilantro or parsleyfor garnish (optional)
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Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Small bowl
- Slotted spoon
- Medium saucepan
Nutrition per serving
- Calories450
- Protein38 g
- Carbs12 g
- Fat22 g
Step-by-step
Step 1
Heat oil or niter kibbeh in a large heavy-bottomed pot over medium heat until shimmering.Step 2
Add the finely chopped onions and cook, stirring frequently, until soft and golden brown, about 20 minutes.Step 3
Stir in minced garlic and ginger; cook until fragrant, about 2 minutes.Step 4
Add the berbere spice mix and paprika (if using), stirring well to coat the onion mixture; cook for 3 minutes to toast the spices.Step 5
Pour in the diced tomatoes and chicken broth. Stir to combine and bring to a simmer.Step 6
Season chicken thighs generously with salt and pepper. Nestle them into the pot, submerging partially in sauce.Step 7
Cover the pot partially and let the stew simmer gently over low heat for 40 minutes, stirring occasionally, until the chicken is cooked through and tender.Step 8
Meanwhile, place eggs in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes to hard-boil.Step 9
Drain eggs, cool under cold running water, peel shells, and set aside.Step 10
Gently poach the peeled hard-boiled eggs in the simmering stew for 10 minutes so they absorb flavor and warmth.Step 11
Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh cilantro or parsley if desired before serving.
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