Doro Wot (Chicken Stew) is the most popular Ethiopian dish which is good for lunch and dinner. It is one of the food types which will be served for a very respected guest, or in a very special day together with other dishes.
• 3 Pounds Onions (more or less on how much you need)
• 2 cups of Oil (more or less based on the amount of onion)
• 1 cup Berbere (red pepper powder) (more or less as needed)
• 2tbsp of garlic-ginger paste
• Black cardamom (ground)
• Nitir Kibbeh (spiced butter)
• Whole chicken (obviously), broken down it to its parts
1. Chop the onion and cook it under medium heat until it turn brown, frequently stirring to
2. Add the oil, frequently stirring
3. Add Berbere (still stirring)
4. Add the garlic-ginger paste (also possible to add at the end)
5. Cook it for about an hour (more or less as needed), occasionally stirring
6. In the meantime, boil your egg till it gets hard, and also boil a water on the side
7. Add little hot water while stirring to prevent burning
8. Add your chicken that is broken into its parts and stir it thoroughly. Add little hot water as
needed while stirring
9. Keep stirring for about 15 minutes and add more hot water as needed to cook the chicken.
10. When you think the chicken is well cooked, peel the hardboiled eggs and put them in the stew
11. Add the Nitir Kibbeh (spiced butter), and Cardamom and leave it for 5-10 minutes under low
12. Turn the heat off and wait until it cools down a little
The Doro Wot is now ready to be served with Injera (the flat Ethiopian bread). Don’t forget to wash your hands because you are going to eat it with your hand.