Berbere Spiced Chicken (Doro Wat Recipe)

This recipe for berbere spiced chicken is wonderfully rich and full of flavors. It requires relatively few ingredients and makes a very hearty meal. It's based on a recipe called Doro Wat, an Ethiopian spicy chicken stew.

There are many types of Wat (stew) in Ethiopian cuisine, but Doro Wat is one of the most popular. You'll likely find it at many Ethiopian restaurants.

If you like spicy, sweet, and deep spices in your food - you are going to love this recipe. It makes your whole kitchen smell amazing!

Berbere is a spice blend made from paprika, fenugreek, garlic, allspice, ginger, chilis, coriander, cinnamon, and black pepper. It's lovely paired with chicken and onion. This hearty chicken stew is best eaten with a large serving of bread to scoop it up.

Want more chicken recipes? Check out our Moroccan chicken with preserved lemon or our Hawaij spice chicken.

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Ingredients for Berbere Chicken

Here's what you'll need to make this berbere chicken thighs recipe.

• 2 yellow onions, quartered
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons kosher salt
• ½ cup (1-stick) butter
• 3 cloves garlic, finely minced
• ½ inch fresh ginger, peeled and grated
• 3 ounces tomato paste
• ¼ cup berbere spice
• 1 ½ cups water
• Optional - serve with 4 soft boiled eggs, Injera, Naan, or rice

How to Make Berbere Spiced Chicken

Here's how to make an Ethiopian-style chicken stew. It's ready in about 35 minutes.

1. Blitz the onions in a food processor until they are a chunky puree. 
2. Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside. 
3. Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
4. Add the garlic and ginger and stir for 30 seconds. 
5. Add tomato paste and berbere spice and stir to combine. Reduce the heat to low and cook for 5 minutes., stirring often. 
6. Deglaze the pan with one cup of water. Let reduce for 2 minutes. 
7. Add chicken and ¾ cup of water. Reduce heat and simmer until thickened and chicken is cooked to tenderness, about 10 minutes.

Tips for This Recipe

• If you have the time and want to develop more depth of flavor, you can cook the onions for longer. Let them sauté for an additional 10 minutes to caramelize for a rich depth of flavor.
• If you want to make your own berbere spice, check out our Berbere Spice Guide.
• This recipe is delicious served with Injera, an Ethiopian flatbread, but it can also be served with Naan if you can't find or make Injera.

I hope you love this berbere spiced chicken recipe as much as we do!

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