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Berbere Spiced Chicken, Doro Wat

Impress your family and friends with this highly palatable Berbere Spiced Chicken, Doro Wat. They'll definitely enjoy the tender goodness in every bite!

Serves 4 to 6


Berebere Roasted Chicken

  • 2 pounds boneless skinless chicken thighs
  • 1/4 cup Berbere Spice (reduce amount for a milder dish)
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon ginger powder

Onion Stew

  • 2 large onions, finely diced
  • 4 tablespoons butter
  • 1/2 tablespoon kosher salt
  • 10 cloves garlic, finely diced or crushed
  • 2 tablespoons tomato paste
  • 1 tablespoon Berbere Spice (reduce amount for a milder dish)
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • 1 cup chicken broth (low salt)
  • Juice from half a lemon



  1. For the Berbere Roasted Chicken: Preheat oven to 325.
  2. In a small bowl, combine the dry rub ingredients (berbere, onion powder, salt, and ginger). Generously sprinkle the dry rub over the chicken thighs, and rub into the meat. You are looking for a thick even coating.
  3. Spread the spiced chicken on a roasting pan, smooth side up, and bake for 1 hour and 30 minutes. The chicken does not need to be turned or flipped during roasting. While it is roasting, prepare the onion stew.
  4. For the Onion Stew: In a medium pot over medium-high heat, combine onions, butter, and salt. Cook for 20-30 minutes, stirring frequently, until the onions are well caramelized.
  5. Add garlic, tomato paste, and spices (berebere, cardamom, cloves, black pepper, and ginger), and cook for an additional 2 minutes. Stir continuously to avoid burning. 
  6. Add the chicken broth, cover, reduce heat to low, and simmer for 1 hour.
  7. Remove the stew from the heat and stir in the lemon juice just prior to serving.
  8. Remove the roasted chicken from the oven, and rest for 5 minutes before slicing.
  9. Serve the roasted chicken slices with a generous portion of stew. Doro Wat is traditionally served with injera (Ethiopia's tangy spongy fermented flatbread), hard boiled eggs, and accompanied with cooling cottage cheese and an assortment of vegetable dishes. For simplicity, we often just serve ours with rice and a dollop of cottage cheese to cool down the heat.


Click here to buy Berbere and other herbs and spices 


Source: The Hungry Hounds


Photo Credit to: The Hungry Hounds

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