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Doro W’et (Ethiopian Chicken Stew)

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Berbere Ethiopian Style Seasoning 2 oz bag $3.90
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.45
Chicken Bouillon Cubes $4.75

Ingredients:

  • 1/3 cup ghee (or clarified butter)
  • 2 x medium yellow onions, chopped
  • 3 x large cloves garlic, minced
  • 1/4 cup Berbere Ethiopian Style Seasoning
  • 1/2 tsp. ground ginger
  • black pepper to taste
  • 1/2 cup chicken stock
  • 3/4 cup tomato sauce
  • 2 lbs. chicken thighs, cubed
  • 1/3 cup natural peanut butter
  • 4 x hard boiled eggs

Notes:

This dish is very spicy. If you like it less spicy, just cut back on the Berbere. You can also make this dish with bone-in chicken parts with the skin removed. Feel free to experiment with beef, tofu or lamb. Any protein works! Also, see our recipe to make your own ghee.

Directions:

Heat ghee over medium heat in a large pot or Dutch oven. Add onions and garlic, and saute until translucent, about 5 min. Add Berbere, ginger, black pepper, chicken stock and tomato sauce, and simmer for 15 min. Add chicken to pot, stirring to ensure chicken pieces are fully coated, and simmer for 20 min. Remove a small amount of sauce into a bowl and combine it with the peanut butter, stirring until smooth. Return the sauce and peanut butter mixture to the pot. Lightly score the eggs (so they can soak up the sauce) and add them to the pot. Continue simmering until chicken is cooked through, about 10 to 20 min., depending how big your chicken pieces are.

Serving Suggestions:

With traditional Ethiopian injera bread (or tortillas) and one egg per person. Also good on rice.

Yields:

4 servings

Thanks to:

Kate Wheeler, Savory Spice Shop – Santa Fe, NM owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Doro W’et (Ethiopian Chicken Stew)

“I was in Boulder and I made a point of stopping in your store near Pearl St. I had a terrific time. I love being able to buy small quantities of different spice mixtures/spices to try and I certainly bought my fair share on this visit.”

-Terri C. of Agoura Hills, CA

Doro W’et (Ethiopian Chicken Stew)


Yields: 4 servings

Ingredients:

  • 1/3 cup ghee (or clarified butter)
  • 2 x medium yellow onions, chopped
  • 3 x large cloves garlic, minced
  • 1/4 cup Berbere Ethiopian Style Seasoning
  • 1/2 tsp. ground ginger
  • black pepper to taste
  • 1/2 cup chicken stock
  • 3/4 cup tomato sauce
  • 2 lbs. chicken thighs, cubed
  • 1/3 cup natural peanut butter
  • 4 x hard boiled eggs

Notes:

This dish is very spicy. If you like it less spicy, just cut back on the Berbere. You can also make this dish with bone-in chicken parts with the skin removed. Feel free to experiment with beef, tofu or lamb. Any protein works! Also, see our recipe to make your own ghee.

Directions:

Heat ghee over medium heat in a large pot or Dutch oven. Add onions and garlic, and saute until translucent, about 5 min. Add Berbere, ginger, black pepper, chicken stock and tomato sauce, and simmer for 15 min. Add chicken to pot, stirring to ensure chicken pieces are fully coated, and simmer for 20 min. Remove a small amount of sauce into a bowl and combine it with the peanut butter, stirring until smooth. Return the sauce and peanut butter mixture to the pot. Lightly score the eggs (so they can soak up the sauce) and add them to the pot. Continue simmering until chicken is cooked through, about 10 to 20 min., depending how big your chicken pieces are.

Serving Suggestions:

With traditional Ethiopian injera bread (or tortillas) and one egg per person. Also good on rice.

Yields:

4 servings

Thanks to:

Kate Wheeler, Savory Spice Shop – Santa Fe, NM owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.