Ethiopian Chicken Stew (Doro Wat)

Doro WotA to Z Challenge (Letter D): Doro Wat


Also pictured: Key Wat and Ye’abesha Gomen

Doro Wat is a chicken stew, that is cooked slow and low and ends up being more like a pulled chicken. It is amazing, I love Ethiopian food. You can eat with the traditional injera (a sourdough crepe), but I also like it with rice and plain yogurt (as injera can be time-consuming to make). I imagine this would also make an excellent sandwich filling on a sourdough bun.  

Doro Wat

Special Ingredients: Ethiopian Clarified Butter (Nit’ir Qibe) and Berbere Spice
S
pecial Tools: Slow Cooker

On medium heat in a pan, melt

When butter oil is hot, add

  • 1 yellow onion, chopped
  • 2 tbs garlic, minced
  • 1 tbs ginger, minced

Caramelize the onions, 20-30 minutes. Meanwhile, turn on the slow cooker to low, lightly coat bottom with some nit’ir qibe (or oil)  and place in slow cooker

  • Chicken (I prefer skinless, bone-in–4 legs, 3 thighs or more)

When onions are caramelized, add

After spices have heated through, blend in 

  • 2 cups water

Pour the sauce over chicken, cook on low in the slow cooker for 4-6 + hours.

30 minutes prior to serving, heat entire dish on HIGH heat to reduce liquid content to a thick sauce.

Serve with injera or cooked white rice that is mixed with plain yogurt.

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