Doro Wat Chicken Stew with Injera

Ethiopia’s iconic spicy chicken stew cooked with berbere and onions, served atop tangy teff injera.

Ingredients

• 2 lbs chicken thighs, skinned
• 2 tbsp niter kibbeh (spiced butter) or oil
• 2 onions, minced
• 3 tbsp berbere spice
• 2 tbsp tomato paste
• 2 cups chicken stock
• 2 hard‑boiled eggs
• 4 large teff injera rounds

Instructions

1. PREP AHEAD
2. - Mince onions finely; set large heavy pot.
3. - Peel chicken thighs; pat dry.
4. - Warm stock; measure berbere, tomato paste; peel hard-boiled eggs.
5. COOKING STEPS
6. 1. Dry-cook minced onions in pot over medium 10 min, stirring, until deep caramel color.
7. 2. Add niter kibbeh or oil; stir 1 min. Add berbere; cook 1 min aromatic.
8. 3. Mix in tomato paste and chicken pieces; turn to coat 3 min.
9. 4. Pour stock; bring to low boil. Cover, simmer 40 min until chicken is fall-off-bone tender, stirring occasionally.
10. 5. Nestle hard-boiled eggs in sauce last 5 min. Adjust salt.
11. 6. Spoon spicy Doro Wat onto injera rounds; eat communally, tearing bread to scoop stew.
12. (Active time ≈ 25 min | Total ≈ 1 hr 10 min)

Nutrition Facts