Doro Wat -
Ethiopian Chicken Stew in Spicy Pepper Sauce 

"Doro wat" is regarded as one of Ethiopia's national dishes. It is a spicy Chicken Stew with hard boiled eggs, traditional berbere (a hot pepper spice), niter kibe (clarified 

spiced butter), lots of paprika and a blend of aromatic spices "Doro" is translated

 "Chicken" and "Wat" is the Ethiopian name for a spicy stew that can contain meat or vegetables. It is as well known spelled "wot" or "wet". The words are from "Amharic" the official language of Ethiopia. Ethiopian food is really flavorful with lots of variations making it an wonderful cuisine to explore. One thing you will have to consider when you want to make "Doro Wat" is that it will take quite some time to prepare especially when you want to make your own "Berbere" and "Niter kibbeh" instead of purchasing them. I prefer to make them myself and store them either in the freezer or fridge where they usually last for months. However if you are pressed for time you should be able to source and purchase them without to much trouble.  

This recipe was inspired by the book "African cookery by Annette Merson" which contains a lot of delicious cooking recipes from around Africa. 

Preparation time: 30 minutes 
Cooking time: 75 minutes
Resting time: 30 minutes
Total time needed: at least 2 H 15 minutes
Grade of Difficulty: moderately difficult

Presented by: C&S

Doro Wat

For the chicken

  • 1 kg / 2.2 lbs Chicken pieces, cut into cubes
  • 1 tsp. paprika powder
  • salt and pepper
  • 1 tbs. lemon juice

For the sauce

  • 2 tsp. salt
  • 2 medium sized onions, chopped very fine
  • 30 gram / 1 oz butter
  • 60ml / 2 oz Niter Kibe, replace with normal butter if you don’t have it
  • 1 tbs. paprika powder
  • 5 red cayenne chili peppers, take more if you like it hotter
  • 3 cm piece of fresh ginger, chopped
  • 1 tsp. brown sugar
  • 3 to 5 cloves of garlic, according to your taste, chopped fine
  • ¼ tsp. Fenugreek seeds, crushed
  • Contents from 8 pods of Cardamom, ground
  • 2 pinches of freshly ground Nutmeg
  • 60 ml Berebere
  • 1 large fresh red sweet pepper, chopped very fine
  • 60 ml sweet red wine
  • 200ml water
  • Black pepper to taste, freshly ground
  • 4 to 6 hard boiled eggs


  • Cut chicken into cubes and place it in a bowl, spice it with a marinade of salt, pepper and lemon juice. Cover it and let it soak for at least 30 minutes;
  • Turn stove on to medium heat and braise onions in butter for about 7 to 8 minutes or until they become translucent.
  • Add Niter Kibe, garlic, sugar, ginger, cardamom, fenugreek seeds, chilies, nutmeg, chopped sweet pepper, paprika powder and Berbere to the pan, mix all ingredients well and cook for 5 minutes;
  • Add the water and wine and let it come to the boil
  • Reduce heat and let it simmer gently for 20 minutes, stirring the sauce frequently;
  • Next add the chicken pieces, cover with lid and cook gently for another 20 minutes, stir sauce and turn chicken pieces a few times
  • Use a fork to poke holes into the hard boiled eggs and add them to the chicken, cover pan again and cook for another 15 minutes

Serve hot with rice or injera bread.

Zizil Alicha Wot - Ethiopian Beef Stew (Mild)

Shito - Hot Ghanaian Pepper Sauce

Algerian Coriander Chicken

Algerian Coriander Chicken with Olives, lemon and corianderAlgerian Coriander Chicken with olives, lemon and coriander

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