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Doro Wat (Ethiopian Chicken Stew)

Doro Wat (Ethiopian Chicken Stew)

Every country has its unique recipes that are costumed to the citizens; the Doro Wat Ethiopian Chicken Stew is one of the dishes that’s most loved and enjoyed in the country, making every chicken dinner amazing for everyone. This dish is often paired or preferred with Ethiopian collard greens and sometimes boiled eggs to properly welcome you into the country’s culture.

Preparation Time

4 hours and 30 minutes.


  • 3-pound boneless chicken breast or the thighs
  • 1 cup regular butter
  • 1 cup Ethiopian wine or red wine
  • Onions (chopped), garlic and ginger
  • 3 tablespoon Tomato paste
  • 2/3 berbere spice blend
  • 1 tablespoon dried or fresh thyme
  • 1 Lime juice
  • 1 tablespoon Sugar 
  • 2 cups water
  • 2 tablespoon salt
Doro Wat (Ethiopian chicken stew)



  • Place a non-stick skillet over medium heat and pour the chopped onions, garlic and ginger in it. Fry it for about 3 to 5 minutes to soften the ingredient well.
  • Sometimes the onions are cooked without fat to soften the chicken and the butter can be added later.
  • Scoop the mixture into a crockpot and then place all the other ingredients without the lime juice and cover with a lid.
  • You can cook on low heat for 6 hours or high heat for 3 hours.
  • Check if the chicken is fork-tender, pull the pieces out of the slow cooker and place them on a cutting board. Use the fork to shred the chicken into pieces that will be easy to bite.
  • After that, place the chicken in the wine sauce.
  • You can add the lime juice now, keep it warm for a while and then serve.