Ethiopian Chicken Stew (Doro Wot)


2 lbs boneless, skinless chicken thighs
3 slices lemon
kosher salt and black pepper to taste
4 large red onions, chopped
1/2 cup cayenne pepper
1/2-1 cup water
3 tbs spiced butter(quibe) recipe to follow
1/4 cup fresh garlic, minced
1 tbs whole black cardamom pods
1/4 cup fresh ginger, minced
3 tsp ground nutmeg
3 tsp ground allspice
4 hard boiled eggs, halved
This is a very spicy authentic Ethiopian dish. We recommend that you halve the cayenne and add more if you really want to lift off.

Spiced Butter (quibe):

  • 1/2 cup butter
  • 2 tbs powdered ginger
  • 4 tsp fenugreek
  • 2 tsp ground cardamom pods
  • 2 tsp ground cumin
  • Wash the chicken, dry then put into a large bowl and add enough water to cover.. 
  • Add the lemon slices and salt and let marinate for a couple of hours.
  • In a large pot cook the onions over medium heat until browned.
  • Add the olive oil and cayenne pepper and cook over medium heat for 30 minutes, adding a little water from time to time to keep it from burning.
  • Drain the marinated chicken and add it to the pot and cook for 20-30 minutes.
  • Add the butter, garlic, cardamom and ginger and let cook for 20 minutes more, gradually adding a little more water..
  • Lower the heat and add the nutmeg, allspice, black pepper and more salt.
  • Continue to cook for another 15 minutes.
  • Turn off the heat and remove the whole cardamon pods and discard.
  • Add the hard boiled eggs and let it rest, covered for about an hour.  Serve warm.
  • Serves 6.
  • For the spiced butter, melt the butter over low heat in a small heavy pot.
  • Add the spices and stir.
  • Let cook over very low heat for about 15 minutes.
  • Remove from the heat and let cook.
  • Skim off any foam on the top and discard.
  • Carefully pour the butter off the top into a container with a lid, leaving as much of the spices and liquid at the bottom behind. What you want is the stuff in the middle.
  • Store refrigerated until ready to use.




30 min


15 min


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