SuChef Recipes
Ethiopian

Doro Wat Stew with Injera

Spicy Ethiopian chicken stew simmered in berbere-spiced onion sauce, served with tangy injera flatbread. Hard-boiled eggs absorb the rich flavors.

95 minmedium4 servings
Doro Wat Stew with Injera
Prep Time
20 min
Cook Time
75 min
Total Time
95 min

Ingredients

Equipment

  • Heavy-bottomed pot or Dutch oven
    Alternative: Large skillet with lid
  • Wooden spoon

★ = Essential

Instructions

  1. Finely chop Red onions and cook in a dry pot over medium heat for 20 minutes until deeply caramelized, adding water as needed to prevent burning.

    Caramelize onions
    ✓ Checkpoint: Onions turn dark reddish-brown and very soft

  2. Add Berbere spice blend and stir for 2 minutes until fragrant. Add Bone-in chicken thighs and coat thoroughly.

    Bloom spices and sear chicken
    ✓ Checkpoint: Spices darken slightly and chicken begins to brown

  3. Add 2 cups water, cover and simmer for 45 minutes until chicken is tender. Add peeled Hard-boiled eggs in the last 10 minutes.

    Simmer stew
    ✓ Checkpoint: Sauce thickens and coats the back of a spoon

  4. Serve hot stew over torn Injera flatbread pieces.

    Plate and serve
    ✓ Checkpoint: Injera absorbs the rich red sauce

Nutrition

(per serving)

580
Calories
42g
Protein
35g
Carbs
28g
Fat
6g
Fiber

Storage

Refrigerator: 3 days

Freezer: 2 months

Store stew and injera separately. Reheat stew gently on stovetop.

Reheating: Add a splash of water when reheating to loosen the sauce.

Variations

  • Extra Spicy Doro Wat: Double the berbere and add minced fresh chilies
  • Vegetable Doro Wat: Replace chicken with chickpeas and add carrots
  • Mild Family Version: Reduce berbere to 2 tbsp and add a pinch of sugar
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