Recipe

Doro Wot/ Tsebhi Doro ( Ethiopian/ Eritrean chicken stew)

cropped BFcupcakeAuthorBF AdminYields1 ServingCategoryTags,
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

Learn how to make Doro wot also known as Tsebhi Dorho, a special Ethiopian and Eritrean chicken stew with boiled eggs. This stew is served on special holidays and is a labour of love, so it's a special treat anytime doro wot is served. This recipe serves more as guidlines so feel free to adjust as needed. Traditionally, we don't use recipes or measuring tools to make Ethiopian/ Eritrean food but this should help anyone who loves Doro wot recreate this special dish at home!

Note: This recipe calls for a few ingredients that can usually only be found at East African stores like Mekelesha spice, Korrarima spice, Tesmi (Kibbeh) and Berbere (be sure to get this spice from an East African vendor because the Berbere sold in mainstream stores doesn't compare!). You can replace the Tesmi spiced clarified butter with Ghee but it won't have same flavour as it's missing the spices).

Ingredients

 1 whole chicken Cut into 12 pieces
 9 onions
 ½ cup Berbere Spice
 1 tbsp GarlicMinced
 1 tbsp Gingerfinely minced or pureed
 1 cup neutral oil
 1 tbsp Korrarima spice (Ethiopian Black cardamom)
 1 tbsp Mekelesha spiceThis is a spice blend that acts as a finishing spice to add more flavour to stews
 ¼ cup Tesmi (Kibbeh)Ethiopian spiced clarified Butter
 6 tbsp Tomato paste (1 small tin)
 Hot water
 3 lemons or limes for cleaning chicken

Directions

1

Cut 9 onions in to 4 pieces and use food processor to achieve a finely chopped consistency and set aside.

2

Finely mince garlic and ginger and set aside

3

Remove Skin from chicken and cut the chicken into 12 pieces (traditional method ) or you can use chicken thighs and drumsticks instead to save time. Ensure the Then thoroughly wash chicken with lemons/limes and set aside.

4

Hardboil eggs, peel and set aside

5

In a large pot, add onions and caramelize. Do not add oil till it begins to change colour and moisture has been removed. Then add oil and continuously stir. It's important to achieve a rich colour and allow onions to fully caramelize for the stew's flavour! This can take from 30 mins to an hour, keep an eye on the pot and stir. (Also, this is a generous amount of oil because that's how my family prepares this stew, but you can adjust to your preference)

6

Next add Berbere spice blend and stir, add a bit of hot water if necessary to prevent it from sticking or burning. Then add tomato paste and stir.

7

Next add ginger and garlic and stir. Then add Korrarima spice and continue to stir till evenly incorporated. Add hot water as needed (do not add more than necessary to keep mixture from becoming too thick or burning)

8

Next cut a few slits into each chicken piece (see video for example) and add to stew. Ensure the chicken is fully immersed and a add a bit of very hot water as needed and stir.

9

Next add Tesmi (kibbeh) and stir until it's melted and evenly incorporated into stew.

10

When the stew is almost ready add a tbsp of Mekelesha, this spice blend adds a finishing extra kick of flavour to the stew.

11

Finally, cut slits into the hardboiled eggs and add to the stew.

12

Serve with Injera and enjoy!

Ingredients

 1 whole chicken Cut into 12 pieces
 9 onions
 ½ cup Berbere Spice
 1 tbsp GarlicMinced
 1 tbsp Gingerfinely minced or pureed
 1 cup neutral oil
 1 tbsp Korrarima spice (Ethiopian Black cardamom)
 1 tbsp Mekelesha spiceThis is a spice blend that acts as a finishing spice to add more flavour to stews
 ¼ cup Tesmi (Kibbeh)Ethiopian spiced clarified Butter
 6 tbsp Tomato paste (1 small tin)
 Hot water
 3 lemons or limes for cleaning chicken

Directions

1

Cut 9 onions in to 4 pieces and use food processor to achieve a finely chopped consistency and set aside.

2

Finely mince garlic and ginger and set aside

3

Remove Skin from chicken and cut the chicken into 12 pieces (traditional method ) or you can use chicken thighs and drumsticks instead to save time. Ensure the Then thoroughly wash chicken with lemons/limes and set aside.

4

Hardboil eggs, peel and set aside

5

In a large pot, add onions and caramelize. Do not add oil till it begins to change colour and moisture has been removed. Then add oil and continuously stir. It's important to achieve a rich colour and allow onions to fully caramelize for the stew's flavour! This can take from 30 mins to an hour, keep an eye on the pot and stir. (Also, this is a generous amount of oil because that's how my family prepares this stew, but you can adjust to your preference)

6

Next add Berbere spice blend and stir, add a bit of hot water if necessary to prevent it from sticking or burning. Then add tomato paste and stir.

7

Next add ginger and garlic and stir. Then add Korrarima spice and continue to stir till evenly incorporated. Add hot water as needed (do not add more than necessary to keep mixture from becoming too thick or burning)

8

Next cut a few slits into each chicken piece (see video for example) and add to stew. Ensure the chicken is fully immersed and a add a bit of very hot water as needed and stir.

9

Next add Tesmi (kibbeh) and stir until it's melted and evenly incorporated into stew.

10

When the stew is almost ready add a tbsp of Mekelesha, this spice blend adds a finishing extra kick of flavour to the stew.

11

Finally, cut slits into the hardboiled eggs and add to the stew.

12

Serve with Injera and enjoy!

Doro Wot/ Tsebhi Doro ( Ethiopian/ Eritrean chicken stew)

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