African · Lunch · Dinner
Doro Wat
ዶሮ ወጥ
A deep red Ethiopian chicken stew built on slow-cooked onions, warming berbere and a touch of spiced butter, with hard-boiled eggs simmered in the rich sauce. This lighter version uses skinless chicken thighs and only a little fat while keeping the bold, layered flavour.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4
Calories come from: Carbs 22% · Fat 39% · Protein 39%
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Ingredients
For 4 servings- 700 g (about 8 thighs)boneless skinless chicken thighs
- 2 tbsp30 glemon juice
- 1/2 tspsalt
- 3 large750 gred onions, very finely chopped
- 2 cups480 gwater
- 1 tbsp14 golive oil
- 1 tbsp14 gunsalted butter
- 4 cloves12 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 3 tbsp24 gberbere spice blend
- 1/2 tspground cardamom
- 1/2 tspground fenugreek
- 2 tbsp32 gtomato paste
- 4 large200 geggs
Steps
- 1
Place the eggs in a small pan, cover with cold water from the tap (not from the recipe water), bring to a boil and cook for 10 minutes.
- 2
Cool the eggs in cold water, peel them and make a few shallow cuts around each one so the sauce can soak in.
- 3
Cut the chicken thighs in half and toss them with the lemon juice and half the salt; set aside while you cook the onions.
- 4
Put the chopped onions in a heavy pot over medium-low heat with no fat and cook for about 25 minutes, stirring often, until soft and deep golden.
- 5
Whenever the onions start to stick, add a splash from the 2 cups of water, using about 1/4 cup in total.
- 6
Add the olive oil and butter to the onions and stir until the butter melts.
- 7
Stir in the garlic and ginger and cook for 2 minutes until fragrant.
- 8
Add the berbere, cardamom and fenugreek and cook for 2 minutes, stirring constantly so the spices do not burn.
- 9
Stir in the tomato paste and cook for 1 minute.
- 10
Pour in the remaining water and the rest of the salt and bring to a simmer.
- 11
Add the chicken with any lemon juice, cover and simmer gently for 30 minutes, stirring now and then, until the chicken is tender and reaches 74 °C / 165 °F inside.
- 12
Add the peeled eggs, spoon sauce over them and simmer uncovered for 10 minutes until the sauce is thick.
- 13
Serve hot with one egg per person.
Swaps, storage and make-ahead
Swaps
- Use bone-in chicken drumsticks instead of boneless thighs for a more traditional version, simmering them a little longer until they reach 74 °C / 165 °F.
- Replace the butter with an extra tablespoon of olive oil to make the stew dairy-free.
- Swap the red onions for yellow onions if that is what you have; they cook down just as well, though the colour may be a little less deep.
- If you can't find berbere, mix paprika, cayenne, ground coriander, cumin and a pinch of cinnamon and allspice as a stand-in blend.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot all the way through. The chicken and sauce can be frozen for up to 3 months, but remove the eggs first, as hard-boiled eggs turn rubbery when frozen.
Make ahead
Cook the onions and spice base up to 3 days ahead and refrigerate, or make the whole stew a day in advance, since the flavour deepens overnight. Hard-boil and peel the eggs up to 2 days ahead and keep them in the fridge until you add them to the sauce.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (567 g) | Per 100 g | |
|---|---|---|
| Calories | 447 kcal | 79 kcal |
| Protein | 44.4 g | 7.8 g |
| Carbohydrates | 24.6 g | 4.3 g |
| of which sugars | 9.8 g | 1.7 g |
| Fiber | 5.9 g | 1 g |
| Fat | 19.5 g | 3.4 g |
| of which saturated | 6 g | 1.1 g |
| Sodium | 719 mg | 127 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
