Doro Wat

Doro Wat

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Tonyell Dasia Clyburn 0

"Ethiopian chicken stew."
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1 h 50 m servings 498 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 284 mg
  • 95%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
  2. Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.



This is a really, really good basic recipe but it's definitely missing the necessary garlic; about 1 tablespoon minced. For a truly traditional Doro Wat try adding 1/2 tsp each of fenugreek, ca...

Good recipe, well recieved by the family. I substituted chicken thighs, doubled the cayenne and paprika and added a jalapeño (we like our food with a little kick.) Served as the base of a full ...

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