Slow-Braised Doro Wat with Seasonal Root Vegetables
A hearty Ethiopian classic, Doro Wat is a slow-braised chicken stew cooked with traditional spices and complemented by tender seasonal root vegetables. This dish embraces the depth of braising to develop rich flavors, perfect for a comforting weeknight meal.
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Overview
Doro Wat is a rich and flavorful Ethiopian chicken stew that is slow-braised with a blend of traditional spices, including berbere and niter kibbeh (spiced clarified butter). This version integrates seasonal root vegetables — such as carrots, parsnips, and turnips — which soak up the deep flavors and add natural sweetness and texture. The long, slow cooking process tenderizes the chicken and melds all the elements into a hearty stew perfect for dinner.
Why you’ll love it
- Authentic Ethiopian flavors with warming spices and complex depth.
- Utilizes seasonal root vegetables for balanced sweetness and texture.
- Slow braising yields tender chicken and rich sauce.
- Comfort food that is impressive yet approachable for home cooking.
Ingredient notes
Chicken: Use bone-in, skin-on chicken thighs for succulence and flavor.
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Berbere spice: This Ethiopian spice blend is essential; it contains chili powder, paprika, garlic, ginger, fenugreek, and other aromatic spices.
Niter Kibbeh: Ethiopian spiced clarified butter. If unavailable, use unsalted butter plus a pinch of ground cardamom and fenugreek.
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Seasonal root vegetables: Carrots, parsnips, turnips, and rutabagas work beautifully. Peel and chop into uniform pieces.
Onions and garlic: Form the flavor base; caramelizing the onions deeply enhances the stew's richness.
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Serving & storage
Serve Doro Wat hot with injera (Ethiopian flatbread), rice, or crusty bread to soak up the sauce. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to avoid drying out the chicken. You may also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.
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Chef tips
- Pat chicken dry before cooking to improve browning.
- Caramelizing onions slowly is key to developing deep flavor — be patient and stir frequently.
- If berbere spice is unavailable, substitute a mixture of smoked paprika, cayenne, ground fenugreek, garlic powder, and ginger powder.
- Use bone-in chicken for juicier meat and more flavorful broth.
- Adjust the amount of berbere depending on your preferred spice level.
Ingredients
- 900 g (2 lbs)bone-in, skin-on chicken thighs
- 3 tbspniter kibbeh (spiced clarified butter) or unsalted butter with a pinch of ground cardamom and fenugreek
- 4 largeyellow onions, finely sliced
- 6 clovesgarlic, minced
- 2 tbspfresh ginger, grated
- 3 tbspberbere spice blend
- 400 ml (13.5 fl oz)chicken broth or water
- 2 tbsptomato paste
- 2 mediumcarrots, peeled and chopped into 2 cm pieces
- 2 mediumparsnips, peeled and chopped into 2 cm pieces
- 1 mediumturnip, peeled and chopped into 2 cm pieces
- 1 tspsalt, to taste
- to tastefreshly ground black pepper
- 2 tbsplemon juice
- fresh coriander or parsleyfor garnish (optional)
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories520
- Protein45 g
- Carbs25 g
- Fat22 g
Step-by-step
Step 1
Heat the niter kibbeh or butter in the large pot over medium heat until melted and fragrant.Step 2
Add the sliced onions and cook gently, stirring frequently, until deep golden brown and caramelized, about 30 minutes.Step 3
Add the minced garlic and grated ginger. Sauté for 2 minutes until aromatic.Step 4
Stir in the berbere spice blend and tomato paste, cooking for another 2 minutes to release the spices' aroma.Step 5
Add the chicken thighs to the pot, turning to coat them well in the spice and onion mixture. Cook for 5 minutes to brown lightly.Step 6
Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.Step 7
Reduce heat to low, cover the pot partially, and let the chicken braise gently for 45 minutes.Step 8
Add the chopped seasonal root vegetables, salt, and pepper. Stir to combine and cover again.Step 9
Continue to braise on low heat until the vegetables are tender and chicken is fully cooked, about 45 minutes more.Step 10
Remove the pot from heat. Stir in lemon juice for brightness and adjust seasoning as needed.Step 11
Let the stew rest for 10 minutes before serving to allow flavors to meld.
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