Doro Wot
Ethiopia's famous chicken stew, slow cooked in berbere with boiled eggs. Rich, spicy and made for sharing.
- Time1 hr 30
- LevelMedium
- Costabout £2.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Slash the chicken a few times and rub with the lemon juice and a pinch of salt. Leave for 15 minutes.
- 2
Cook the onions in a dry, wide pan over a medium heat for 15 minutes, stirring often, until very soft and reduced.
15 min - 3
Add the butter and oil, then the garlic and ginger. Cook for 3 minutes. Stir in the berbere, cardamom and tomato purée and cook for 5 minutes until dark and rich.
- 4
Add the chicken and water. Turn the chicken in the sauce, cover and simmer on a low heat for 45 minutes, stirring now and then.
45 min - 5
Prick the boiled eggs with a fork and slide them into the sauce. Simmer uncovered for 10 minutes until the sauce is thick and the chicken is falling off the bone.
10 min - 6
Season with salt. Serve with injera or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.