Ethiopian · medium
Doro Wat
Classic Ethiopian chicken stew simmered in a deeply spiced berbere sauce with hard-boiled eggs. The national dish of Ethiopia.
- 1 hr 20 min
- Total
- 4
- Serves
- $18.00
- Est. cost
- 480
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteUse less berbere for a milder version. Serve chicken off the bone for younger kids.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Legs2 1/2 lbs
- Yellow Onions3 large
- Berbere Spice Blend3 tbsp
- Niter Kibbeh (Spiced Butter)3 tbsp
- Eggs4 large
- Lemon1
- Garlic4 cloves
- Fresh Ginger1 inch
- Salt1 tsp
Method
- 01
Dice 3 large onions and cook in a dry pot over medium heat, stirring often, until deeply browned and reduced, about 15 minutes.
- 02
Add niter kibbeh and berbere spice, stir for 2 minutes until fragrant.
- 03
Score chicken legs, season with lemon juice and salt, then nestle into the sauce.
- 04
Cover and simmer on low for 45 minutes, turning chicken halfway through.
- 05
Add peeled hard-boiled eggs in the last 10 minutes. Serve over injera or rice.
- 480
- Calories
- 36g
- Protein
- 18g
- Carbs
- 28g
- Fat
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