Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Base
Stew
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Onions · About 20 min
- Cook onions from 500 g onion, finely chopped, 70 g niter kibbeh, 35 g berbere, 20 g garlic, grated, 20 g ginger, grated in a dry heavy pot over low heat 20 minutes, stirring. Add spiced butter, berbere, garlic and ginger; cook 5 minutes.
Stew · About 45 min
- Add 900 g chicken legs, 500 ml water, ¾ tsp salt; simmer covered 40–45 minutes until chicken reaches 74°C / 165°F.
Check: Look for this result: chicken reaches 74°C / 165°F.
Finish · About 10 min
- Add 4 hard-boiled eggs, peeled; simmer 10 minutes to heat through.
Tips
- Cook onions slowly to build a thick sauce.
- Judge Doro Wat by the texture and doneness signs in its steps. Your pan and heat affect how long Doro Wat takes to cook.
Substitutions
- In Doro Wat, replace niter kibbeh with unsalted butter with a pinch of cardamom.
Storage
- Get perishable Doro Wat into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Doro Wat within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Doro Wat to 74°C / 165°F, stirring or turning it for even heating. When Doro Wat is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Doro Wat includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Doro Wat becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Doro Wat one day ahead. For Doro Wat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Doro Wat on the day of serving.
FAQ
What matters most when making Doro Wat?
Cook onions slowly to build a thick sauce.
What can I substitute in Doro Wat?
In Doro Wat, replace niter kibbeh with unsalted butter with a pinch of cardamom.
Can I prepare Doro Wat ahead?
Prepare the measured ingredients for Doro Wat one day ahead. For Doro Wat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Doro Wat on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
