Doro Wat

Nutrition · per serving

Steps

1. 1

   Make a quick homemade spiced butter: melt the butter with the olive oil in a small pan over low heat. Add the turmeric, cardamom, and fenugreek seeds, and warm gently for 2 to 3 minutes until fragrant but not browned. Set aside.

   45 g unsalted butter1 tbsp olive oil1/4 tsp ground turmeric1/4 tsp ground cardamom1/4 tsp fenugreek seeds, lightly crushed
2. 2

   Place the chopped onions in a wide heavy pan or sauté pan over medium heat with 2 tablespoons of water from the measured water or stock. Cook for 10 to 12 minutes, stirring often, until they soften and begin to collapse. This dry-style onion cooking is key to the stew’s deep flavour, so do not rush it.

   500 g red onions, finely chopped300 ml water or light chicken stock
3. 3

   Add the minced garlic and grated ginger, and cook for 1 minute. Stir in the tomato paste, berbere, paprika, coriander, salt, and black pepper. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells rich and toasty.

   4 garlic cloves, minced20 g fresh ginger, finely grated2 tbsp tomato paste2 1/2 tbsp berbere spice blend1 tsp sweet paprika1/2 tsp ground coriander1 1/4 tsp fine sea salt1/2 tsp black pepper
4. 4

   Pour in the spiced butter and all but about 2 tablespoons of the remaining water or stock, then stir well to loosen the onion mixture into a thick sauce. Add the chicken drumsticks and turn them in the sauce to coat evenly.

   300 ml water or light chicken stock4 small, about 650 g total chicken drumsticks, skin removed
5. 5

   Cover partially and simmer over low to medium-low heat for 30 to 35 minutes, turning the chicken once or twice, until the meat is very tender and cooked through. If the sauce becomes too thick before the chicken is done, add the reserved splash of liquid. The finished sauce should be lush, thick, and spoon-coating.

6. 6

   Prick the hard-boiled eggs a few times with a fork or the tip of a knife, then nestle them into the stew. Spoon sauce over the top and simmer uncovered for 5 minutes so they absorb some flavour and take on the colour of the sauce.

   2 hard-boiled eggs, peeled
7. 7

   Taste and adjust the seasoning if needed. Serve the Doro Wat hot with injera or flatbread, and finish with chopped coriander or parsley for a fresh contrast. For the best presentation, spoon plenty of sauce first, then top with the chicken and eggs.

   2 to 4 pieces injera or flatbread1 tbsp fresh coriander or parsley, roughly chopped

Origin & History

Doro Wat is one of Ethiopia’s most celebrated dishes, often served for holidays, family gatherings, and special occasions. It is known for its long-cooked onions, deeply spiced sauce, and the traditional addition of eggs, all of which reflect the layered, communal character of Ethiopian cooking.