If this is your first time making the classic Ethiopian Chicken Stew recipe (aka Doro Wat), you’re not alone! This dish is cozy and packed with flavor. This is the perfect way to mix up your chicken dishes!
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I often get asked “Have you visited all of these places?” referring to my culturally inspired spice line. The answer is no because I have not yet been to any African or Asian countries! Truthfully, I have the least amount of experience cooking African cuisine, but I fall more in love with African food each time I experiment with it!
In this recipe, I use my salt-free East African spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free East African seasoning on the market. But feel free to use whatever Ethiopian or Berbere spice you have!
In this post, we will learn about Doro Wat, serving options, storage & reheating information, and learn how to make this traditional Ethiopian chicken stew!
This post is all about Doro Wat Ethiopian Chicken Stew.
What Is Doro Wat?
Doro wat is a traditional Ethiopian dish that is often considered the country’s national dish. Basically, it is a spicy chicken stew that is simmered to perfection in a rich, flavorful sauce with robust, complex spices. It usually contains onions and is often served with boiled eggs and injera (an Ethiopian sourdough flatbread).
“Doro” means chicken in Amharic, the official language of Ethiopia, and “wat” refers to a spicy stew. So, “Doro wat” essentially translates to “chicken stew” in English.
What to serve with Doro Wat?
Oftentimes, Ethiopian tradition is to use bread (like injera) as your utensil. This tradition encourages communal eating and adds a unique cultural dimension to the dining experience. It also fosters a sense of togetherness and sharing among diners.
You can also serve rice with your Doro Wat or a vegetable like African-style collard greens (coming soon) or Atakilt Wat.
Equipment Needs
This recipe can be made in a standard large pot. But I prefer making this recipe in a Dutch Oven since Dutch ovens are better built for slow-cooking dishes.
Can I make this recipe in A SLOW COOKER?
Absolutely! Do steps 1 & 2 as normal then transfer everything (minus the eggs and lemon juice) to a slow cooker and cook on high for 3 hours or low for about 6 hours. Add in the eggs and lemon juice for the last 30 minutes – 1 hour. Click here for the slow cooker I recommend!
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Store & Reheat
As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe! The chicken won’t dry out on you all thanks to that delicious sauce.
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of chicken stew). Store in the fridge for up to 4 days.
Freezer: You can also freeze the chicken stew for up to 3 months. Place the chicken stew in the fridge to thaw overnight for best results.
Reheat
Microwave: Place chicken stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place chicken stew in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*
Oven: Preheat oven to 350 degrees F. Place chicken stew in an oven-safe dish, cover it with foil, and cook for 8-10 minutes.*
* Total time depends on the amount you are reheating. [the_ad id=”3378″]
Doro Wat Ethiopian Chicken Stew
Ingredients
- 3 tbsp butter
- 3 onions, sliced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 cup The Spice Girl Kitchen East African Seasoning
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend plus more to taste
- 3 lbs chicken thighs
- 3 cups low-sodium chicken broth
- 1 tbsp tomato paste
- 6 soft-boiled eggs, shells removed
- 1 lemon, juiced
Instructions
- In a large pot or Dutch oven over medium heat, add the butter and onion. Caramelize the onions until they are a deep brown color. This should take 8-10 minutes.
- Add half of the oil to the pot along with the garlic, spices, and salt. Stir for about 2 minutes, until the mixture comes together and is very fragrant.
- Add in the chicken, chicken broth, and tomato paste. Cover and cook on low for about 30 minutes.
- After 30 minutes, uncover, add in the soft-boiled eggs and lemon juice, and stir making sure the eggs are submersed in the sauce.
- Cover and continue cooking for an additional 8-10 minutes or until the chicken has an internal temperature of 165 ℉. Serve with sides and enjoy!
Notes
Can I make this recipe in A SLOW COOKER?
Absolutely! Do steps 1 & 2 as normal then transfer everything (minus the eggs and lemon juice) to a slow cooker and cook on high for 3 hours or low for about 6 hours. Add in the eggs and lemon juice for the last 30 minutes - 1 hour. Click here for the slow cooker I recommend!Store & Reheat
As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe! The chicken won’t dry out on you all thanks to that delicious sauce.Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of chicken stew). Store in the fridge for up to 4 days. Freezer: You can also freeze the chicken stew for up to 3 months. Place the chicken stew in the fridge to thaw overnight for best results.Reheat
Microwave: Place chicken stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.* Stovetop: Place chicken stew in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.* Oven: Preheat oven to 350 ℉ Place chicken stew in an oven-safe dish, cover it with foil, and cook for 8-10 minutes.* * Total time depends on the amount you are reheating.This post was all about Doro Wat Ethiopian Chicken Stew.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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