Doro Wat – Ethiopian Stewed Chicken

Doro Wat – Ethiopian Stewed Chicken


  • 3 Tbsp vegetable oil
  • 3 Tbsp Bailan Spice Ethiopian Berbere
  • 1 Tbsp minced ginger
  • 6 garlic cloves, minced
  • 2 large onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • 6-8 chickens drumsticks
  • 6 large eggs, hard-boiled and peeled
  • 1 cup of water
  • 1 tsp of salt (as needed)

How To

  • Warm the oil in a medium saucepan and cook the onion, garlic, and ginger for about 3 minutes
  • Stir in the Bailan Spice Ethiopian Berbere and salt and cook for about 1 minute
  • Add the tomatoes and cook till almost dry (stir frequently to prevent burning)
  • Add the chicken and water, reduce the heat to low, cover, and cook until chicken is tender and fully cooked.
  • Turn off the heat and stir in the peeled hard-boiled eggs
  • Garnish and serve hot


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