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Doro Wat


Doro wat is the classic Ethiopian stew combining aromatic, warm spices, chicken, and eggs — wonderfully satisfying to cook as it fills your home with exotic fragrance, and a fantastic, filling meal.

Doro Wat

Course Main Dish
Cuisine Ethiopian, Western
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings 4 people


  • 3 pounds chicken drumsticks 10-12 pieces
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 2 red onions medium, sliced thin
  • 1/4 cup berbere
  • 1/4 cup unsalted butter
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
  • 1 cup chicken stock
  • 4 eggs hard-boiled


  • Put chicken in a large bowl, add lemon juice and salt, and toss. Cover and let stand at room temperature for 30 minutes.
  • In a large pot over medium-low heat, melt 1 tbsp of the butter, add the onions, and cook, stirring occasionally, for 30 minutes until fully caramelized.
  • Add berbere, remaining butter, garlic and ginger to the onions, and cook for an additional 10 minutes, stirring thoroughly.
  • Add the chicken and chicken stock to the large pot, mix thoroughly, and cook on medium-low heat for 30-45 minutes.
  • Add the hard-boiled eggs (and additional salt to taste) and simmer on low heat for 10 minutes.
  • Take out eggs and cut into quarters. Plate the chicken with the eggs on the side, and top with the sauce from the pot. Enjoy!