Doro Wat
דורו וואט
The ceremonial slow-cooked chicken stew of Beta Israel (Ethiopian Jews), colored deep red with berbere spice and perfumed with niter kibbeh (spiced clarified butter). Served on injera flatbread, this dish anchors Ethiopian-Jewish celebrations from Shabbat to Sigd.
Ingredients
- •1 whole chicken, cut into pieces
- •3 large onions, very finely diced
- •4 tbsp niter kibbeh (or ghee)
- •4 tbsp berbere spice blend
- •4 hard-boiled eggs, pricked all over
- •1 cup water
- •1 tsp cardamom
- •Salt to taste
- •Injera flatbread to serve
Instructions
- 1
Cook onions dry in a wide pot over medium-low heat for 30 minutes until very soft and starting to color — no oil yet.
- 2
Add niter kibbeh and berbere. Stir and cook 10 minutes until deeply fragrant and paste-like.
- 3
Add chicken pieces, turning to coat. Season with salt and cardamom.
- 4
Add water, bring to a gentle simmer. Cover and cook 45 minutes, turning chicken halfway.
- 5
Add whole peeled hard-boiled eggs in the last 15 minutes.
- 6
Serve on injera, using the bread to scoop stew.
Kosher notes
Use kosher chicken. Niter kibbeh is meat-based — omit eggs or serve separately if you prefer.
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