Doro Wot is Ethiopia's celebrated national dish: a spicy chicken stew slow-cooked with berbere and a generous amount of onions. Enriched with hard-boiled egg, it is high in protein, low in carbohydrate and intensely aromatic.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Doro Wot – Ethiopian Spicy Chicken Stew contains 420 calories per serving: 35 g protein, 14 g carbohydrate and 26 g fat. It takes 85 minutes in total and makes 4 servings.
Doro Wot is one of the most famous dishes of Ethiopian and Eritrean cuisine, and the undisputed centerpiece of celebrations and holidays. Its foundation is a generous amount of onions cooked down slowly without oil, together with the country's signature spice blend, berbere.
Berbere is a mix of chili, fenugreek, ginger, cardamom and other spices, giving the stew both its deep red color and its characteristic heat. Made with skinless chicken, the dish is high in protein and low in carbohydrate, and it is naturally gluten-free.
Traditionally served with the sour flatbread injera, it can also be enjoyed with plain rice or plenty of greens. Slow cooking makes the chicken meltingly tender and lets the sauce develop into a rich flavor where all the spices come together.
Rub the chicken pieces with the lemon juice and a pinch of salt and let them rest for 15 minutes.
In a dry pan, cook the chopped onions, stirring, for 12-15 minutes until softened and lightly colored.
Add the clarified butter along with the garlic and ginger and fry for a few minutes until fragrant.
Stir in the berbere and tomato paste, cook for a few minutes, then add the water little by little to thicken the sauce.
Nestle the chicken pieces into the sauce, cover and simmer over low heat for 35-40 minutes.
Lightly score the boiled eggs with a fork, add them to the sauce and cook for a further 10 minutes.
Adjust the salt and serve hot with injera, rice or greens.
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