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Doro Wat (Spicy Ethiopian Chicken Stew)

August 12, 2016

Doro Wat (Spicy Ethiopian Chicken Stew)

If you like it hot, then we highly recommend this Doro Wat (Spicy Ethiopian Chicken Stew) Recipe from Nom Nom Paleo!

Serves 4


  • 3 pounds chicken drumsticks (about 10 drumsticks), skin on or off
  • Kosher salt
  • ¼ cup ghee
  • 2 medium red onions, thinly sliced
  • 3 garlic cloves, finely minced
  • 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
  • 1 tablespoon berbere seasoning (or more if you want your mouth to catch fire)
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon freshly ground black pepper
  • 4 hard-boiled eggs
  • Juice from 1 lime (optional)
  1. Thoroughly season the drumsticks with salt, and set aside.
  2. Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
  3. Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
  4. Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
  5. The goal is to get the onions meltingly tender and sweet—and to do it right, this will take time. You know how some recipes call for cooking onions “5 minutes until caramelized”? That’s a low-down dirty lie. To properly caramelize onions, you’ll want to set aside the better part of an hour or more.
  6. If you haven’t already minced your garlic and grated your ginger, do it already. By the way, you should always keep fresh ginger root in your freezer. When you’re ready to use it, you can simply break off a knob, peel off some skin, and grate it with a rasp grater like a Microplane. Plus, it lasts forever in the freezer.
  7. Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
  8. Add the berbere, cardamom, and black pepper.
  9. Then, pour in the chicken stock and stir to mix well.
  10. Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
  11. In the meantime, make and peel 4 hard-boiled eggs.
  12. Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high.
  13. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
  14. If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
  15. Cut the hard-boiled eggs into wedges.
  16. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.


Click here to buy Berbere and other herbs and spices


Source: Nom Nom Paleo


Photo Credit to: Nom Nom Paleo


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