Ethiopian Doro Wat is a spicy chicken stew. Traditionally, it is served on top of Injera and other Ethiopian side dishes. It is considered to be Ethiopia's National Dish. The special ingredient is the boiled eggs, which compliment the dish very well.

The flavors in this recipe are quite intense, but for spicy food lovers it is such a delight. You will enjoy this recipe immensely!

To Make this recipe, you will need the following:


½ Tbsp Butter plus 1 tbsp Olive Oil
1 Cup Yellow or Red Onion, diced
1 Tbsp Fresh Garlic Cloves, minced
2 tsp Berbere Spice mix
1 Tsp Jalapeno Pepper, diced (optional)
1 Cup Diced/Crushed Tomatoes
4 Chicken Thighs/drumsticks or breast meat
4 Hard Boiled Eggs, shelled
1 Cup Water
salt and pepper to taste


  1. Heat a large pan on medium heat.
  2. Add butter, oil and onions then cook until soft.
  3. Next add garlic and spices, stirring constantly to prevent any sticking.
  4. Put in the chicken and cook until fragrant, then add tomatoes and water.
  5. Bring to a slight boil, turn heat down to low setting and simmer for about 30 minutes.
  6. Add boiled eggs and cook on low heat for another 5 minutes.
  7. Remove from heat and set aside until ready to serve.


Another option is to serve it over steamed rice and remember to have some plain yogurt on the side, it mellows the spiciness of the dish.

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