Doro Wot (Ethiopian Chicken Stew)

Note that this recipe is part of a larger recipe group for an entire Ethiopian Meal that contains 6 different Authentic Ethiopian recipes, including homemade injera and the infused oil used in this recipe. Check it out here!

Doro Wot (Ethiopian Chicken Stew)

Doro Wot is a traditional Ethiopian dish made from tender chicken and boiled eggs stewed in aromatic berbere spice

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Ethiopian

Servings 10

Ingredients

  

• 2 lbs chicken thighs cut into 1 inch cubes
• 1 onion minced
• 1 red bell pepper diced
• 6 eggs hard boiled
• 1 lemon zest and juice
• 2 tbsp tomato paste
• 2 tbsp berbere
• 1 tbsp garlic paste
• 1 tbsp ginger paste

Instructions

 

• First hard boil the eggs (place in a pot with cold water, bring to a boil, cover, remove from heat, let sit for 12-14 minutes, rinse with cold water, and then peel).
• On a large foil-lined sheet, broil chicken cubes for ~3 minutes (they don’t have to be cooked completely, this is just to draw out some excess water).
• In a separate large pan, saute garlic and ginger paste with onions and bell peppers in infused oil for 5 minutes or until onions become golden. Then add the tomato paste and berbere, sauteeing for another 5 minutes.
• At this point, add the chicken and lemon zest/juice and stir to coat. Place a lid on the pan and cook on low heat, stirring intermittently, for about 20 minutes or until chicken is tender and cooked through. Depending on your desired consistency, you can continue cooking with the lid off for a few more minutes to thicken the sauce. When ready, season with salt/pepper, add eggs, and serve warm.

Keyword chicken

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