Fitriya’s Doro Wat Ethiopian Chicken Stew

“During Ramadan, my go-to dish is this traditional Ethiopian chicken stew served with injera.”



60 mins

  • 1.5kg Zabiha Halal Bone-In Chicken Thighs
  • 3 tbsp spiced butter
  • 2-3 medium onions
  • ¼ cup canola oil
  • 2 tbsp berbere spice
  • 1 tbsp garlic
  • ½ tbsp ginger
  • 2-3 cups water
  • 1 tbsp tomato paste
  •  ½ tbsp paprika
  • 1 tbsp dried basil
  • 4-6 large eggs
  • 1-2 lemons 
  • Salt and pepper
  1. Season chicken with, salt, and pepper. Set aside.
  2. Heat a large pot over medium heat, and when it’s hot, add spiced butter and onions. Sauté onions, stirring frequently, until they are deep brown – 7-10 minutes.
  3. After the onions are caramelized or reach a deep brown color, add some more oil, followed by the Berbere spice, garlic, and ginger
  4. Stir for about 2-3 minutes for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
  5. Then add about 2-3 cups water. Add chicken, tomato paste, paprika, basil, salt, and cook for about 30 minutes.
  6. Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce.
  7. Continue cooking until chicken is tender about 10 minutes or more.
  8. Adjust sauce thickness and seasoning with water or broth, lemon, salt according to preference.
  9. Serve warm.



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