Recipe for National Ethiopian Dish: Doro Wot (Spicy Chicken Stew)

Doro Wot (Spicy Chicken Stew)

It doesn’t get any more authentically Ethiopian than our national chicken dish. Doro wot is a slow-cooked spicy chicken stew that’s served at every celebration and special event. You can’t say you’ve truly tried Ethiopian food until you’ve tried this spicy and savory meal. Make sure to pair it with ergo or ayib if the heat is too much to handle! This is one of my all-time favorite dishes.

Serves 4–6


6 chicken drumsticks
Juice of 1 lemon
6 eggs
6 medium red (or yellow) onions, finely minced
1 cup oil (or . cup kibe)
2 teaspoons grated ginger
6 cloves garlic, diced
1 cup berbere
4 cups water
1 tablespoon ground coriander
1 teaspoon ground cardamom
Salt and pepper


Remove the skin and fat from the drumsticks. Place the chicken in a medium bowl and add enough water to cover it by 3 inches. Mix in the lemon juice and leave the chicken to soak for 10 minutes. Drain and set aside.

Next, place the chicken in a medium pot and add enough water to cover it by 2 inches. Bring to a boil over medium heat and cook until rare to medium-rare but not fully cooked, 6–8 minutes. Remove from the heat, drain, and set aside.

Meanwhile, in a separate pot, add the eggs and enough water to cover them by 1 inch. Cover the pot and bring to a boil over medium heat. Boil until the eggs are hard-boiled, 10–15 minutes. Remove from the heat and drain. Place the eggs in a medium bowl and let cool enough to touch. Peel the eggs, rinse with water, and set aside.

In a large pot, add the onions and oil and cook on medium heat until the onions are translucent and beginning to brown, 8–10 minutes. Add the ginger and garlic, stir, and cook until just beginning to soften, about 4 minutes. Stir in the berbere and cook, stirring for about 2 minutes, making sure the powder does not clump. Add 4 cups of water and bring to a boil.

Add the chicken to the boiling sauce and stir. Turn down the heat to low, add the coriander, cardamom, and salt and pepper to taste, and stir. Cover and let cook, stirring occasionally, until the liquid is reduced and the sauce is moderately thick, 45 minutes–1 hour. Add the whole eggs and mix them well into the sauce. Cook for an additional 5 minutes, just to warm everything through and combine the flavors.

Serve hot with injera, rice, or your favorite whole grain bread.

Note: The milder version of this is called alicha doro wot (mild chicken stew). Simply substitute the berbere with 2 teaspoons of turmeric and follow the same steps as above.

Recipe by Luladey Moges from Enebla: Recipes from an Ethiopian Kitchen, text copyright © 2022 by Luladay Moges.

Order the book here:
US: Shop Local | Barnes & Noble |
CAN: Shop Local | Chapters Indigo |