Doro wat (Ethiopian chicken stew with berbere spice mix)

Doro wat is Ethiopia's national dish: a deeply spiced, dark red chicken stew, traditionally eaten with tangy injera flatbread, scooping it up by hand. The long-cooked onion gives the dish its deep base flavour, while the berbere spice mix gives its characteristic heat.

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Method

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1. Mix together the paprika, chilli flakes, ground ginger, cloves, cinnamon, coriander and allspice: this is a home-style version of berbere spice mix.
2. Dry-fry the onion in a pan, stirring, for 15-20 minutes, until soft and lightly caramelised; add a splash of water if it starts to stick. ⏱ Timer: 15 min
3. Add the oil and butter, then the garlic, ginger and spice mix, and fry for 2-3 minutes. ⏱ Timer: 2 min
4. Add the chicken, toss well through the spiced base, and pour in the water or stock.
5. Cover and simmer over low heat for 35-40 minutes, until the chicken is tender and the sauce has thickened. ⏱ Timer: 35 min
6. In the last 10 minutes, add the boiled eggs so they take on the sauce's colour and flavour, then season with salt. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't rush the onion, as the long, slow cooking is what gives the dish its base flavour — this is the most important step.
• If you don't have injera at home, a simple wheat-and-buckwheat-flour pancake soured with a little yoghurt is a good substitute, although the original is made from teff flour.
• The berbere can also be made in a bigger batch ahead and stored, sealed, for weeks.
• Add the boiled eggs at the end so they don't fall apart during the long cooking.

Frequently asked questions

What is injera?

A slightly tangy, fermented flatbread made from teff flour, which in Ethiopia serves as both plate and cutlery; bites are scooped up with it.

Can it be made milder?

Yes, by reducing the amount of chilli flakes, keeping the other spices' proportions the same.

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