Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in, skinless chicken thighs/drumsticks
- 1 lemon (2 tbsp juice), 2.5 tsp kosher salt (divided)
- 6 large eggs
- 3 large red onions (about 2 lb), very finely chopped
- 6 tbsp niter kibbeh (spiced clarified butter) or ghee
- 6 cloves garlic, 2 tbsp minced ginger
- 3 tbsp berbere (plus more to taste)
- 2 tbsp tomato paste
- 2–2.5 cups low-sodium chicken stock or water
- For quick injera: 1 cup teff flour, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1 tsp sugar, 1/2 tsp kosher salt, 1 tbsp apple cider vinegar, 1 cup seltzer, 3/4 cup water; oil for pan
Do This
- 1) Make niter kibbeh (or warm ghee). Boil eggs 10 minutes, peel, and score.
- 2) Toss chicken with 2 tbsp lemon juice and 1 tsp salt; chill 30 minutes.
- 3) Dry-cook onions in a wide pot over medium heat, stirring, 25–30 minutes until deep and jammy.
- 4) Stir in 4 tbsp niter kibbeh, garlic, ginger, tomato paste; cook 2 minutes. Add 3 tbsp berbere; bloom 3–4 minutes.
- 5) Add 2 cups stock; simmer 5 minutes. Season with 1–1.5 tsp salt.
- 6) Add chicken; simmer gently 35–45 minutes until tender. Add eggs and 2 tbsp niter kibbeh; cook 10 minutes more.
- 7) Quick injera: whisk dry ingredients; add vinegar, seltzer, water; rest 20 minutes. Cook thin 9-inch rounds in a lidded nonstick skillet over medium heat, 45–75 seconds per injera (one side only). Serve stew on injera.
Why You’ll Love This Recipe
- Restaurant-depth flavor at home: long-cooked onions, berbere, and niter kibbeh build a rich, authentic base.
- Make-ahead friendly: the stew tastes even better the next day, and the spiced butter keeps for weeks.
- Flexible heat level: adjust berbere to suit mild or fiery preferences without losing character.
- Weeknight-friendly injera option included, plus notes for a traditional fermented version.
Grocery List
- Produce: 3 large red onions, 1 lemon, garlic, fresh ginger
- Dairy/Eggs: Unsalted butter or ghee, 6 large eggs
- Pantry: Teff flour, all-purpose flour, berbere, tomato paste, chicken stock, apple cider vinegar, seltzer water, baking powder, sugar, kosher salt, black pepper, neutral oil; spices for niter kibbeh (fenugreek seeds, cardamom pods, cumin seed, coriander seed, cinnamon stick, whole cloves, ground turmeric; optional dried basil/oregano)
Full Ingredients
For the Doro Wat (Chicken Stew)
- 3 lb bone-in, skinless chicken thighs and/or drumsticks
- 2 tbsp fresh lemon juice (from 1 lemon)
- 2.5 tsp kosher salt, divided
- 6 large eggs
- 3 large red onions (about 2 lb), very finely chopped or pulsed in a food processor
- 6 tbsp niter kibbeh (see below) or ghee, divided (4 tbsp for sautéing, 2 tbsp to finish)
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 3 tbsp berbere (use 2 tbsp for mild, up to 4 tbsp for spicy)
- 2 tbsp tomato paste
- 2–2.5 cups low-sodium chicken stock or water, as needed
- Freshly ground black pepper, to taste
- Optional: lemon wedges and thinly sliced green chile for serving
For Niter Kibbeh (Spiced Clarified Butter) — makes about 2/3 cup
- 8 oz (1 cup / 227 g) unsalted butter
- 1/2 small yellow onion, roughly chopped
- 2 garlic cloves, sliced
- 1-inch piece fresh ginger, sliced
- 1 tsp fenugreek seeds
- 6 green cardamom pods, lightly crushed (or 1/2 tsp ground)
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 small cinnamon stick
- 2 whole cloves
- 1/4 tsp ground turmeric
- Optional: 1/2 tsp dried basil or oregano (a home-cook stand-in for Ethiopian besobela)
Quick Injera (Weeknight Method, 8–10 rounds)
- 1 cup teff flour (brown or ivory)
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1 tbsp apple cider vinegar
- 1 cup cold seltzer water
- 3/4 cup water (plus 2–4 tbsp more as needed)
- Neutral oil or a little niter kibbeh, for brushing the pan
Optional: Traditional Teff Injera (48-hour Fermentation)
- 2 cups teff flour
- 2 cups water
- 1/4 tsp active dry yeast (optional kickstart)
- 1/2 tsp kosher salt
Step-by-Step Instructions
Step 1: Make the niter kibbeh (spiced clarified butter)
Add the butter, onion, garlic, ginger, fenugreek, cardamom, cumin, coriander, cinnamon, cloves, turmeric, and optional dried herb to a small saucepan. Melt over medium-low heat, then gently simmer on the lowest heat (barely bubbling) for 25–30 minutes, without stirring, until the milk solids sink and turn light golden. Strain through a fine mesh sieve or cheesecloth into a clean jar. Keep warm.
Step 2: Cook and prep the eggs
Bring a medium pot of water to a boil. Lower in 6 eggs, reduce to a gentle boil, and cook for 10 minutes. Transfer to an ice bath for 5 minutes, peel, then lightly score each egg with 3–4 shallow slashes to help the sauce penetrate. Set aside.
Step 3: Season the chicken
Pat chicken dry. Toss with 2 tbsp lemon juice and 1 tsp kosher salt. Refrigerate for 30 minutes while you start the onions. Remove just before adding to the pot.
Step 4: Build the onion base (no oil at first)
Place the finely chopped red onions in a wide, heavy pot or Dutch oven over medium heat with no oil. Cook, stirring every few minutes, for 25–30 minutes until deep burgundy and jammy. If they start to stick or brown too fast, lower the heat and add 1–2 tbsp water to deglaze, scraping up any fond.
Step 5: Bloom the aromatics and berbere
Stir in 4 tbsp warm niter kibbeh (or ghee), the minced garlic and ginger, and the tomato paste. Cook 2 minutes. Sprinkle in the berbere and cook, stirring constantly, for 3–4 minutes to bloom the spices and tame any raw heat. Add 2 cups stock and bring to a gentle simmer. Season with 1–1.5 tsp kosher salt and a few grinds of black pepper.
Step 6: Simmer the chicken until tender
Nestle the chicken into the sauce. Maintain a gentle simmer (small bubbles), partially cover, and cook for 35–45 minutes, turning the pieces once, until the chicken is very tender and the sauce is thick and glossy. Add up to 1/2 cup more stock if the pot looks dry. Skim any excess fat if desired (or keep for richness).
Step 7: Finish with eggs and niter kibbeh
Add the scored eggs and the remaining 2 tbsp niter kibbeh. Simmer uncovered for 10 minutes to let the eggs absorb flavor. Taste and adjust salt and heat; add a pinch more berbere or a squeeze of lemon if needed. Keep warm on low.
Step 8: Make the quick injera (or warm store-bought)
Whisk teff, all-purpose flour, baking powder, sugar, and salt. Add vinegar, then whisk in seltzer and water to a thin pancake batter. Rest 20–30 minutes. Heat a 10-inch nonstick skillet over medium heat; lightly brush with oil. Pour 1/3 cup batter and quickly tilt to form a thin round. Cover with a lid and cook 45–75 seconds, until the surface is set with lots of tiny “eyes” and the edges lift; do not flip. Slide to a towel-lined tray and cover to keep moist. Repeat, oiling the pan as needed. To serve, lay injera on a platter, spoon Doro Wat on top, and arrange eggs. Roll extra injera for scooping.
Pro Tips
- Finely chopped onions are key. Pulse in a food processor to a fine mince for a smoother, silkier sauce.
- Dry-cooking the onions first concentrates their sweetness and prevents a greasy sauce later.
- Bloom berbere in fat. A few minutes in hot niter kibbeh unlocks deep, rounded spice flavor.
- Score the boiled eggs so they drink in the sauce and tint beautifully.
- For injera “eyes,” keep the batter thin and the pan covered while cooking; adjust heat so bubbles form but the bottom does not brown too dark.
Variations
- Milder Doro Wat: Use 2 tbsp berbere and add 1 tsp sweet paprika; finish with extra lemon for brightness.
- Vegetarian “Misir Wat” twist: Swap chicken for 1.5 cups red lentils; simmer 20–25 minutes, adding water as needed, and skip the eggs.
- Traditional Injera: Ferment 2 cups teff flour with 2 cups water for 48 hours; make a quick “absit” (boil 1/2 cup fermented batter with 1/2 cup water until thick), cool, stir back in, rest 1 hour, then cook as above for a naturally tangy, gluten-free injera.
Storage & Make-Ahead
Doro Wat keeps 4 days in the refrigerator or up to 3 months in the freezer. Flavor improves overnight. Cool completely, then store airtight; reheat gently with a splash of water. Niter kibbeh keeps 1 month refrigerated or 6 months frozen. Quick injera is best fresh but can be wrapped and refrigerated up to 2 days; rewarm briefly in a covered skillet to soften. Traditional injera keeps at room temperature for 24 hours covered with a towel, or refrigerate up to 3 days.
Nutrition (per serving)
Approximate: 680 calories; 34 g fat; 43 g carbohydrates; 41 g protein; 4 g fiber; 980 mg sodium. Includes 1 egg and one 9-inch quick injera per serving. Values are estimates.
