Berbere, a blend of sweet and piquant spices, is the secret weapon in this utterly delicious Ethiopian chicken stew.
Berbere is very spicy; reduce the amount in the recipe to taste if you prefer a mild dish.
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. - 19 Jul 2016 (Review from Allrecipes US | Canada)
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. - 03 Oct 2018 (Review from Allrecipes US | Canada)
One of the best flavors I’ve ever tasted. - 21 Sep 2018 (Review from Allrecipes US | Canada)