Ethipoian doro wat is chicken stew and the primary flavor is berbere. And our Ethiopian Berbere Spice makes this dish incredible. We bring warm, complex spices like cinnamon, allspice, fennel and ginger along with some heat from chiles and exotic cardamom and ajowan.

Prep time: 15 min

Cook time: 100 min

Total time: 125 min

Ethiopian Doro Wat
Copyright Recipe © 2014 Woodland Foods


Serves 4

  • 4 Tablespoons Ghee, Or Melted Buter

  • 2 1/2 Tablespoons Minced Ginger

  • 2 Red Onions, chopped

  • 5 Cloves Of Garlic, minced

  • 3 Tablespoons Berbere Spice Blend

  • 1 Tomato, chopped

  • 4 Cups Water

  • 8 Chicken Legs

  • 4 Large Eggs

  • Kosher Salt And Freshly Ground Black Pepper


  1. Add butter or ghee to a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until very soft, about 30 minutes. Add Berbere and tomato and cook until reduced and darkened, about 15 minutes.

  2. Add 4 cups of water, chicken and pinches of salt and pepper. Bring this to a boil then reduce heat to medium-low. Cover and cook until chicken is done, about 1 hour. Remove the chicken to a patter and set aside.

  3. Add to the eggs to the pan, cover and cook for 8 minutes. Remove the eggs and peel under running cold water. Pour reduced sauce over chicken and adorn with eggs. Serve with rice or flatbread.