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Doro Wat

Rated as 3.6 out of 5 Stars

"Ethiopian chicken stew."
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1 h 50 m servings 498
Original recipe yields 8 servings


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  1. Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
  2. Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.

Nutrition Facts

Per Serving: 498 calories; 41.4 8.7 21.9 284 152 Full nutrition

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Read all reviews 4
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This is a really, really good basic recipe but it's definitely missing the necessary garlic; about 1 tablespoon minced. For a truly traditional Doro Wat try adding 1/2 tsp each of fenugreek, ca...

Good recipe, well recieved by the family. I substituted chicken thighs, doubled the cayenne and paprika and added a jalapeño (we like our food with a little kick.) Served as the base of a full ...

Very bland, will add more berbere, garlic, and salt to make it more palatable.

A waste of time!