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Greatest plates · Main
Doro Wat with Injera
A deeply spiced Ethiopian chicken stew simmered low and slow in a rich berbere and caramelised onion sauce, finished with whole eggs and served over soft, tangy injera. This is a celebration dish — patient onion cooking is the secret to its silky depth.
Serves 4Prep 25 minCook 90 minChicken
Containsdairy · egg · gluten
Protein 21%Carbs 26%Fat 53%
About 891 kcal a serve — 47 g protein, 57 g carbs, 53 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Prep the chicken
prepRinse the chicken pieces with the juice of 1 lemon and a little water, then pat dry. This is traditional and helps clean the meat. Set aside.
On the boardPrep →
Dry-cook the onions
cookIn a large heavy pot over medium-low heat, add the finely diced onions with no oil. Cook gently, stirring often, for 15–20 minutes until they collapse and turn deep golden and jammy. This slow start builds the whole dish.
In the potBase →
medium-low, 15–20 min
Add fat and aromatics
cookStir in the niter kibbeh, garlic and ginger. Cook for 3–4 minutes until fragrant, then add the tomato paste and berbere. Fry the spices gently for 5 minutes, stirring, until the mixture darkens and smells rich.
In the potSpice →
medium-low, 8–9 min
Braise the chicken
cookAdd the chicken pieces and turn to coat in the paste. Pour in the chicken stock, add the salt and cardamom, and bring to a gentle simmer. Cover and cook for 45 minutes, turning the chicken occasionally, until tender and the sauce is thick.
In the potBraise →
low simmer, 45 min
Add the eggs
cookScore each peeled hard-boiled egg lightly with a knife so the sauce soaks in. Nestle them into the stew and simmer uncovered for a final 10 minutes. Taste and adjust salt.
In the potFinish →
low, 10 min
Serve
serveLay a folded injera on each plate, spoon the doro wat over with a piece of chicken and an egg per person, and serve extra injera alongside for scooping.
On the plateServe →
Cook's noteBerbere varies in heat — start with 3 tbsp if yours is fierce. Niter kibbeh (spiced clarified butter) gives the authentic flavour but plain butter works. The dish tastes even better the next day.
Estimated per serve
891 kcal · 47 g protein · 57 g carbs · 53 g fatestimates, within ~10%
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