🍗 Doro wat

Name: Doro wat
Total time: 120 min
Yield: 4
Cuisine: Ethiopia
Ingredients: 1 kg chicken pieces, skinless; 4 large red onions, very finely chopped; 3 tbsp niter kibbeh; 3 tbsp berbere; 4 garlic cloves and 20 g ginger, grated; 4 hard-boiled eggs, peeled and scored; 1 lemon, salt; Injera to serve

Origin: Ethiopia

578kcal

per serving · 350 g

165kcal

per 100 g

46 gProtein13 g / 100 g

28 gFat8 g / 100 g

28 gCarbs8 g / 100 g

Doro wat is a deep red Ethiopian chicken stew built on a large amount of slowly cooked onion, fiery berbere spice and niter kibbeh, a spiced clarified butter. Chicken pieces and whole hard-boiled eggs simmer in the thick, rich sauce until it clings to them. It is served on injera, the spongy sour teff flatbread, which is used to scoop it up.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein13 g protein per 100 g — 32% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, egg, niter kibbeh (spiced clarified butter)

Contains dairybecause of: niter kibbeh (spiced clarified butter)

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

chickenberbere spice mixonioneggniter kibbeh (spiced clarified butter)injera

Recipe

4 servings120 min

Ingredients

1 kg chicken pieces, skinless
4 large red onions, very finely chopped
3 tbsp niter kibbeh
3 tbsp berbere
4 garlic cloves and 20 g ginger, grated
4 hard-boiled eggs, peeled and scored
1 lemon, salt
Injera to serve

Method

Rub the chicken with lemon juice and salt and set aside.
Cook the onions in a dry pot over low heat for 20–30 minutes, stirring, until soft and dark.
Add the niter kibbeh, berbere, garlic and ginger and cook for 10 minutes, adding splashes of water.
Add the chicken and 300 ml water, cover and simmer for 40 minutes until tender.
Add the eggs for the last 10 minutes and serve on injera.

How to make it lighter

Use a little less niter kibbeh — each tablespoon of butterfat is about 110 kcal.
Choose skinless chicken pieces such as breast or drumsticks.
Eat one piece of injera and add a side of greens or lentils for volume.

History

Doro wat is one of the most celebrated dishes of Ethiopian cooking and is traditionally prepared for holidays, especially to break the long fasts before Ethiopian Christmas and Easter. Its slow preparation, with onions cooked down for a long time, makes it a dish for family gatherings.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →