Uncle Cheese Recipe Library

Hot migration

Doro Wat has been moved into the hosted Uncle Cheese recipe system for browser review and Hot-station publishing.

HotHostedStewChicken

Doro Wat

Ethiopian chicken stew with berbere, long-cooked onions, and boiled eggs.

Yield: large stew batch
Style: chicken stew
Best view: browser on phone or desktop

Ingredients

Stew Base
  • 4 medium red onions, finely diced
  • 3/4 to 1 cup vegetable oil
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger, grated
  • 1/2 cup berbere spice
  • 2 Tbsp tomato paste, optional
  • 2 Tbsp kibbeh or spiced butter
  • 1/4 cup water
  • Salt to taste
Chicken
  • 4 lb chicken, skinless legs or preferred cuts
  • 6 hard-boiled eggs
  • 1 cup vinegar + 2 cups water for cleaning chicken
  • Injera or rice for service

Method

  1. Clean chicken in vinegar-water, rinse, and drain. Boil and peel eggs.
  2. Cook onions over low to medium heat 30 to 40 minutes, stirring often, until softened, pink, and reduced.
  3. Stir in oil, garlic, ginger, salt, and berbere.
  4. Add kibbeh and tomato paste; stir to combine.
  5. Slash chicken pieces lightly and add to the stew base.
  6. Add water and simmer 30 to 40 minutes, stirring occasionally, until chicken is tender and sauce thickens.
  7. Add boiled eggs and cook 15 to 20 minutes more.

Finish + Service

  • Stew should stay thick, not soupy.
  • Best served with injera; rice also works well.
  • Do not rush the onion cook — that is the flavor foundation.
Uncle Cheese Hot migration — Doro Wat converted into the hosted recipe system.