Doro wat (Ethiopian chicken stew)

    1 hour 37 min

    Berbere, a blend of sweet and piquant spices, is the secret weapon in this utterly delicious Ethiopian chicken stew.

    3 people made this

    Serves: 4 

    • 225g butter, divided
    • 1 onion, chopped
    • 600ml water, divided
    • 175g tomato puree
    • 100g berbere seasoning
    • 1 teaspoon chopped garlic
    • 1/2 teaspoon ground ginger
    • 4 skinless chicken breast fillets, cubed
    • 80ml sweet white wine
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon freshly ground black pepper
    • 4 hard-boiled eggs, peeled

    Prep:10min  ›  Cook:1hr27min  ›  Ready in:1hr37min 

    1. Heat 1/2 of the butter in a frying pan over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 120ml water and tomato puree; 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.
    2. Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
    3. 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 note

    Berbere is very spicy; reduce the amount in the recipe to taste if you prefer a mild dish.

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    Reviews in English (11)


    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)