Doro Wat
Prep time
Cook time
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Spicy Ethiopian chicken with rich gravy full of onions, ginger, butter and spices.
Serves: 6
  • 3 tbsp ground cayenne pepper
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp fenugreek leaves or ground fenugreek seeds
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1 stick of butter
  • 4 lbs chicken (I use a small pack of drumsticks and a small pack of chicken thighs)
  • 1 tbsp fresh ginger, minced
  • 1 red onion, sliced
  • 2 cups chicken broth
  • 6 hard-boiled eggs, peeled
  1. Put together the spices for your berbere seasoning: cayenne pepper, paprika, salt, ground cardamom, ground allspice, ground cinnamon, ground cloves, ground coriander, cumin, fenugreek leaves, ground nutmeg and turmeric.
  2. Add butter and berbere seasoning mix to a large, nonstick skillet and toast on medium high heat for 3 minutes, until the mix is fragrant.
  3. Add chicken and let it brown on both sides for 3 minutes, just to develop a nice crust.
  4. Prepare the onions and ginger.
  5. Add them to the skillet and stir to make sure they are coated in the spice mix and butter.
  6. Pour in the chicken broth.
  7. Cover and cook for approximately 40 minutes, until chicken is cooked through.
  8. Remove cover, turn heat to high and cook for an additional 5 minutes, so the sauce reduces into a thick gravy.
  9. Cut eggs in half, lengthwise.
  10. Add them to the skillet and serve.
Nutrition Information
Calories: 754 Fat: 39 Saturated fat: 16 Carbohydrates: 7 Sugar: 2 Sodium: 1834 Fiber: 3 Protein: 92 Cholesterol: 470
Recipe by The Eat More Food Project at