Doro Wat: Ethiopian Chicken Dish

11 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 2
  • 4 Rating Star 1
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I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

By Twin Cities
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Ingredients

Directions

  • Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.

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  • Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

  • Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Cook's Notes:

Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.

If you are unable to find berbere, I have a recipe that comes close: Berbere (Ethiopian Spice). However, it seems there are many possible variations.

You can substitute any other type of meat for the chicken breast, if desired.

Nutrition Facts

Per Serving:
777.7 calories; 32.94 g protein; 24.2 g carbohydrates; 54.35 g fat; 398.61 mg cholesterol; 2858.98 mg sodium.Full Nutrition

Reviews (10)

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Most helpful positive review

Cheryl
07/19/2016
Delicious. Made it as described with the exception of using chicken thighs instead of chicken breast making my own berbere. Also found a recipe for the cabbage potato dish mentioned (All Recipes Ethiopian Cabbage Dish) and it made a great side dish for the Doro Wat. My husband the picky eater had two big helpings of everything.
Helpful
(2)

Most helpful critical review

Tahoefans
10/04/2018
Holy cow. I love spicy food and couldn t eat this even after adding a pint of sour cream and adding noodles!!! Flavor is awesome though. I too am guessing that the amount of Berbere is WAY off or that there s a lot of difference between brands. I suggest you make the recipe and add this spice last. Start with a tablespoon and move up until you get it the way you like. I used 2/3 cup and that was definitely too much. I m glad I did a trial run before my party. I m still going to make this but using my suggestion to add the Berbere last little by little.
11 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 2
  • 4 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Cheryl
07/19/2016
Delicious. Made it as described with the exception of using chicken thighs instead of chicken breast making my own berbere. Also found a recipe for the cabbage potato dish mentioned (All Recipes Ethiopian Cabbage Dish) and it made a great side dish for the Doro Wat. My husband the picky eater had two big helpings of everything.
Helpful
(2)
Kate O'Neill
10/24/2016
I absolutely love Ethiopian food - so much so I was nervous about making it because I didn't want to muck it up. This recipe did not disappoint! My only change was using fresh chopped tomatoes rather than the paste. I had to let it simmer a bit longer before and after adding the chicken to get the consistency I wanted but it was so worth it. They key here is patience let things just barely simmer slowly and taste as you go. I made it with the recommended cabbage/potato dish (also posted by the user Twin Cities) and enjoyed with injera. Everyone went back for seconds and mopped up the sauce with the bread. Thanks for posting - I'm adding this to my "show-off" recipe box for sure! Of note: I've seen this served with a lightly dressed green salad or collard greens if you want to simplify the side dish.
Helpful
(2)
Tammantha Shaw
09/23/2017
This dish is delicious my family loved it. I dont eat spicy dishes my husband and kids loved it the pot was empty. Its very spicy I tried a small piece but it was too spicy for me. They ate it clean to the pot.
Helpful
(1)
Buckwheat Queen
03/28/2016
Flavorful and delicious. This easy to make recipe gives you a very fragrant meal to enjoy with injera bread. Thank you for the recipe.
Helpful
(1)
newmexjags
05/18/2017
Very delicious very spicy and very hot! I made this in the crock pot. I only used 2/3 cup of the berbere spice because that's all I had. I subbed 1 cup chicken broth for the water and only used 1 stick of butter. That seems to be enough. I've never had Ethiopian food except for what I've made off of All Recipes. I got the berbere spice off of Amazon. Thank You! Will definitely make again!
Helpful
(1)
rhyk
02/01/2018
Just quick note: onions are not on ingredient list but is first item in recipe! ALSO!!! Probably a mistaken amount of berbere. Maybe 2/3 tablespoon? Came out great with 2 teaspoons (quite spicy). I eat Ethiopian food whenever I can. Nice to have a good recipe for home prep.
SugaShack
02/26/2018
I loved it! Berbere seasoning can be expensive and hard to find so prepare yourself.
Tahoefans
10/04/2018
Holy cow. I love spicy food and couldn t eat this even after adding a pint of sour cream and adding noodles!!! Flavor is awesome though. I too am guessing that the amount of Berbere is WAY off or that there s a lot of difference between brands. I suggest you make the recipe and add this spice last. Start with a tablespoon and move up until you get it the way you like. I used 2/3 cup and that was definitely too much. I m glad I did a trial run before my party. I m still going to make this but using my suggestion to add the Berbere last little by little.
leaann.turner
09/22/2018
One of the best flavors I ve ever tasted.
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