Ethiopian Doro Wat (Spicy Chicken Stew)

Follow our step-by-step guide on how to make Ethiopian Doro Wat (Spicy Chicken Stew).

1. Step 1

   Begin by melting half a cup of unsalted butter in a skillet over medium-low heat, allowing it to gently bubble.

2. Step 2

   Once the butter is shimmering, toss in the chopped onion and sauté until it turns translucent, which should take about five to six minutes.

3. Step 3

   Next, pour in half a cup of water and add the tomato paste, stirring the mixture until it’s warmed through, roughly two minutes will do.

4. Step 4

   Now, introduce the berbere seasoning along with the remaining half cup of butter, minced garlic, and ground ginger.

5. Step 5

   Reduce the heat and let this aromatic blend simmer until it thickens into a paste, a process that will take about twenty to thirty minutes.

6. Step 6

   Once your paste is ready, add two cups of water and fold in the cubed chicken.

7. Step 7

   Allow this to simmer, letting the flavors meld and the sauce thicken for approximately forty-five minutes.

8. Step 8

   Finally, stir in the sweet white wine, ground cardamom, and freshly cracked black pepper.

9. Step 9

   Gently nestle in the hard-cooked eggs and continue to cook until the sauce reduces slightly, which should take about another fifteen minutes.

10. Step 10

    Enjoy the rich, layered flavors that develop in this delightful dish, perfect for sharing with loved ones.