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Test Kitchen Approved

Doro W’et

Recipe By Kate Wheeler

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Kate Wheeler

This is an easy introduction to Ethiopian-style cooking. It's a flavorful and spicy stew that's best enjoyed by scooping up bites with traditional Ethiopian injera bread, which can be found at most African markets.

Serving Suggestions

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

Recipe 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, skin-on chicken such as wings or drumsticks. Feel free to experiment with beef, tofu, or lamb. Any protein works!


⅓ cups ghee or clarified butter

2 medium yellow onions, chopped

3 large cloves garlic, minced

¾ cups tomato sauce

2 lbs. boneless chicken thighs, cubed

⅓ cups natural peanut butter

4 hard boiled eggs

Savory Spice ingredients in this recipe


In a large pot or Dutch oven, heat ghee over medium heat. Add onions and garlic. Saute until translucent, about 5 min. Add chicken broth, tomato sauce, Berbere Ethiopian Style Seasoning, Ground Ginger, and black pepper to taste. 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 peanut butter, stirring until smooth. Return peanut butter mixture to pot. Lightly score 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 on size of chicken pieces.