Ethiopian dinner
Doro Wat (Ethiopian Chicken Stew)
Ethiopia's celebratory stew: chicken and eggs slow-simmered in a deep, spicy berbere and caramelised onion sauce. A weekend project with huge reward.
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- 90 min · Leisurely
- Adventurous
- Hot spice
- Serves 2
- Hob
Gluten freeHigh proteinHigh proteinHotComfort foodOne potMeal prep
Contains: Milk, Eggs. Always check ingredient labels.
Why you'll love it
- Ready in about 90 minutes
- Comfort food
- One pot
- Meal prep
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Chicken thighs, bone-in, skinless4 whole
- Red onions, very finely chopped4 whole
- Berbere spice mix3 tbsp
- Niter kibbeh or butter40 g
- Garlic and ginger, minced1 tbsp
- Eggs, hard-boiled and peeled2 whole
- Lemon, juiced1 whole
- Chicken stock300 ml
- Basmati rice (or injera if gluten isn't a concern)140 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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