Ethiopian Doro Wat with Injera recipe - ingredients, nutrition and when to eat it
Doro wat is an Ethiopian stew made by slowly cooking chicken and eggs with berbere spices.
Doro wat is an Ethiopian stew made by slowly cooking chicken and eggs with berbere spices. Served over tangy injera, the rich, spicy stew is brightened by the bread’s fermented flavor. It’s a great choice when you want to make something different for a weekend dinner.
World cuisine · 75 minutes to cook
Tips: Cook the onions slowly until very soft to bring out the stew’s sweetness and rich flavor.
Tips: The heat level of berbere varies by brand. Start with a small amount, simmer, then add more to taste.
Tips: Injera goes well when torn into small pieces by hand and used to scoop up the stew.
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Ingredients (1 serving)
- Boneless chicken thighs — 180 g
- Injera — 1 sheet
- Hard-boiled egg — 1 pc
- Onion — 0.5 pc
- Berbere spice — 1 Tbsp
- Tomato paste — 1 Tbsp
- Garlic — 2 clove
- Ginger — 1 tsp
- Butter — 1 Tbsp
- Lemon juice — 1 Tbsp
- Water — 180 ml
- Salt — 0.3 tsp