Monsoon Coast

Spicy Ethiopian Chicken Stew – Doro Wat

This is a delicious and fiery meal to prepare on those cold evenings in the wintertime, or anytime a significant degree of internal heat is needed. We like it best served with steamed rice and a sweet root vegetable such as carrots cooked and coated with butter and nutmeg.


6 chicken thighs

Juice of 1 lemon


3 TBL olive oil

3 TBL butter

4 large onions, sliced thinly

1-2 TBL Ethiopian Berbere (depending on desired heat level)

1 TBL ginger, minced

1 TBL garlic, minced

1 TBL honey

1 cup white wine

1 cups chicken stock or water

Salt to taste

4 hard boiled eggs, peeled and quartered

Spices Used: Ethiopian Berbere
4 Servings

1 – In a bowl, mix chicken pieces with the lemon juice and some salt. Let sit for 30 minutes outside the fridge.
2 – While the chicken is marinating, begin sautéing the onions in oil and butter in a large Dutch oven over medium heat until caramelized, about 30 minutes.
3 – Stir in the Ethiopian Berbere and salt, cook 2 minutes.
4 – Add the ginger and garlic, cook 1 minute.
5 – Add Chicken and cook on each side for a few minutes. Remove chicken from pot and keep warm.
6 – Add wine and honey to deglaze pot. Bring to boil.
7 – Add stock and return chicken to pot.
8 – Bring to a boil. Adjust salt, cover and simmer until chicken is tender (1 hour or more).
9 – Serve with quartered boiled eggs alongside injera or rice.