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Test Kitchen Approved

Ethiopian Doro Wat

Recipe By Kate Wheeler


6 servings

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Kate Wheeler

This spicy chicken stew is the national dish of Ethiopia and is often made for special occasions and celebrations. The central ingredient is Berbere, a regional spice blend that adds fiery heat, bold red color, and sweet-spiced complexity to the dish. Doro Wat is best enjoyed by scooping up bites with traditional Ethiopian injera bread, which can be found at most African markets.

Serving Suggestions

Serve with traditional Ethiopian injera bread, tortillas, or 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!


1/3 cup ghee or clarified butter

2 medium yellow onions, chopped

3/4 cup tomato sauce

2 lbs. boneless, skinless chicken thighs, cubed or chicken wings

1/3 cup natural peanut butter

6 hard boiled eggs, peeled

Savory Spice ingredients in this recipe

  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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  • Berbere Ethiopian Seasoning

    An Ethiopian all-purpose seasoning, Berbere is a traditional, fiery blend that varies from region to region. Our Berbere isn’t quite as complex as ...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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Step 1: Make stew base

In a large pot or Dutch oven, heat ghee over medium heat. Add onions and Minced Garlic. Sauté for about 5 min. until translucent. Add chicken broth, tomato sauce, Berbere Ethiopian Seasoning, Ground Ginger, and Coarse Black Malabar Pepper to taste. Simmer for 15 min.

Step 2: Add chicken and simmer

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 for 15 to 20 min. until chicken is cooked through.