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Doro Wat served with hard boiled egg and injera
Authentic Ethiopian Doro Wat chicken curry in spicy sauce

Doro wat

Author: Flavelo
Recipes Main Courses
The crown jewel of Ethiopian cuisine. The soul of this dish is the incredibly slow caramelisation of onions and the fiery power of the 'Berbere' spice blend. Traditionally, the onions are started without fat to steam in their own juices, then fried until sweet.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Lid

Allergen Information

⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Place the onions in a dry pot and cook over a medium heat, stirring continuously, until their liquid evaporates and they start to brown (approx. 20-30 minutes). Only then add the butter.

Tip: Slow browning (caramelisation) of the onion gives the sauce its dark colour and deep, sweet base flavour.
2 ✓

Add the garlic, ginger and Berbere spice. Fry for 2-3 minutes until fragrant, then stir in the tomato purée.

Tip: Frying spices in fat releases essential oils, making their flavour much more intense.
3 ✓

Add the chicken, toss to coat, then pour in the stock. Cook covered over a low heat for 45-50 minutes until the meat is tender.

Tip: During slow braising the chicken connective tissues soften and the sauce thickens.
4 ✓

In the last 10 minutes add the whole boiled eggs and prick them with a fork so the sauce penetrates.

Tip: The egg white absorbs the spicy sauce, creating a unique texture.

Recipe FAQ

It's too spicy!
Berbere spice blend can be very hot. Serve with extra boiled eggs or natural yoghurt to ease the heat.

Ingredients

  • 1 kg Chicken legs (skinless)
  • 4 whole Red onions (very finely chopped or minced)
  • 5 cloves Garlic (crushed)
  • 2 tbsp Fresh ginger (grated)
  • 3 tbsp Berbere spice blend
  • 100 g Butter (preferably clarified butter)
  • 2 tbsp Tomato purée
  • 4 whole Boiled eggs (peeled)
  • 500 ml Stock or water