Lighter doro wat (Ethiopian chicken)

The national dish of Ethiopia: chicken slowly simmered in a spicy berbere and onion sauce, with a hard-boiled egg. Deeply flavoured and tender, it is a high-protein festive dish.

Prep time: 20 min  |  Cook time: 50 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 416 kcal · 45 g protein · 9 g carbohydrate · 21 g fat

Ingredients

• 4 chicken thighs
• 4 onions
• 2 tbsp berbere spice mix
• 4 hard-boiled eggs
• 3 cloves of garlic
• 1 piece of ginger
• 1 lemon

Method

1. Cook the onions down for a very long time (the base of the dish).
2. Add the garlic, ginger and berbere.
3. Add the chicken and a little water, then simmer for 40 minutes.
4. Add the hard-boiled eggs at the end of cooking.

Nutritional benefits

Chicken provides lean protein, egg complete protein, and the abundance of onions fibre and antioxidants. Berbere (a spice blend) adds intense flavour and has anti-inflammatory properties. Simmered without unnecessary fat, doro wat is a complete, deeply flavoured Ethiopian dish. Naturally gluten-free.

Variations and substitutions

• Hotter or milder depending on the berbere.
• With skinless chicken (lighter).
• Served with injera or rice.
• With lentils for a plant-based version (misir wot).

Storage and making ahead

Even better reheated; keeps for 3 days and can be frozen.

💡 Good to know

The key to doro wat is cooking the onions down for a very long time (20 to 30 minutes) before adding the spices: this is what gives the sauce its depth.

Related reading

Discover more high-protein recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

The foods in this recipe: chicken thighs · onions · berbere · eggs · garlic.

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