Doro Wat: Ethiopian Spicy Braised Chicken

Doro Wat: Ethiopian Spicy Braised Chicken

Doro wat is the centrepiece of the Ethiopian festive table: chicken braised in berbere sauce with caramelised red onion and whole hard-boiled eggs. Served on injera and eaten by hand.

History of the dish

Doro wat is cooked for Christmas by the Ethiopian Orthodox calendar (7 January). Preparation takes many hours: the onion is cooked dry until caramelised; berbere spice blend is unique — more than 10 spices.

Key ingredients

Chicken (pieces), red onion (plenty — 1 kg per 1 kg chicken), berbere spice blend, niter kibbeh (herb-infused clarified butter), garlic, ginger, hard-boiled eggs.

How to cook at home

Cook the onion without oil or liquid for 30–40 minutes over medium heat until deep reddish-brown — this is the flavour foundation. Then add niter kibbeh, berbere and chicken. Score the hard-boiled eggs and add at the end — they will soak up the sauce.