Ethiopian Chicken Stew (Doro We't)
Recipe type: Entree
Cuisine: African
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
  • 4 eggs (optional)
  • 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • kosher salt
  • freshly ground black pepper
  • ¼ cup spiced butter (niter kibbeh)*
  • 2 tablespoons berbere
  • 1 large red onion, diced
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1 cup chicken stock
  • ¼ cup dry red wine
  • 2 tablespoons fresh lime juice
  • cilantro, garnish
  1. Bring a large saucepan filled halfway with water to a boil. Decrease the heat to a simmer. Quickly and gently lower the eggs into the water one at a time, using a spoon. Cook for exactly 5 minutes and 30 seconds for a creamy yolk. Remove the eggs as soon as they are done and rest on the counter. Once cool enough to handle, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Set them aside, don't slice them until you're just about to serve.
  2. To make the Doro We't - add the chicken to a bowl and liberally season with salt and pepper. Toss to combine.
  3. In a large heavy-bottomed dutch oven or pot melt the niter kibbeh (spiced butter) over medium-low heat. Add the berbere to form a paste. Stir for 2-3 minutes to heat through.
  4. Add the onions and cook for 20 minutes to lightly caramelize. Increase the heat to medium and add the garlic and ginger, cooking for 2 - 3 minutes more.
  5. Pour in the chicken stock and wine. Bring the contents to a boil and then reduce to a gentle simmer, add the chicken, and cook for 10-15 minutes. Taste and add more salt, if needed.
  6. Once the stew is done cooking (it should be loose), turn off the heat and stir in the lime juice. Serve and immediately top with the soft boiled eggs. Garnish with torn cilantro and enjoy!
* I highly recommend making and using the Niter Kibbeh (spiced butter) as it really adds another wonderful layer of flavor to the dish. However, if you don't want to make it, you can use 2 Tbs unsalted butter + 2 Tbs vegetable oil en lieu of the spiced butter.

* Adapted from Marcus Samuelsson, The Soul of a New Cuisine
Nutrition Information
Serving size: 4
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