Doro Wat Ethiopian Chicken Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ethiopian chicken stew slow-simmered in berbere spices, butter, and aromatics until tender and richly flavored. Complex, warming, and aromatic. Traditionally served with injera flatbread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3-3½ pounds (1.3-1.6kg) chicken, (cut in pieces (or chicken thighs))
- 3 tablespoons (42g) spiced butter, (or more (sub with cooking oil))
- 2-3 medium onions, (sliced)
- ¼ cup (60ml) canola oil
- 2 tablespoons (2g) Berbere spice
- 1 tablespoon (9g) garlic, (minced)
- ½ tablespoon (4.5g) ginger, (minced)
- 2-3 cups (473-709ml) water
- 1 tablespoon (14g) tomato paste
- ½ tablespoon (.5g) paprika
- 1 tablespoon (2g) dried basil, (optional)
- 4-6 large eggs, (soft boiled and shells removed)
- 1-2 lemons, (freshly squeezed (adjust to taste))
- Salt and pepper to taste
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 298mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 52mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.