Main Course · Ethiopian Cuisine · Poultry ·

Ethiopian Doro Wat with Injera Bread

Name: Ethiopian Doro Wat with Injera Bread
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 6 pieces chicken drumsticks or thighs, skin on; 2 large onions, finely chopped; 3 tablespoons Berbere spice mix; 4 tablespoons clarified butter (Niter Kibbeh); 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup chicken broth; Salt, to taste; Hard-boiled eggs, peeled; 1 cup unsalted butter; 1 tablespoon ginger, finely chopped; 1 teaspoon garlic, minced; 1/2 teaspoon ground turmeric; 1 teaspoon cardamom pods, crushed; 1 cinnamon stick; 2 cups teff flour; 3 cups water; 1/4 teaspoon active dry yeast; Pinch of salt

Doro Wat, a rich and spicy chicken stew, is Ethiopia's national dish, often enjoyed with the sour and slightly spongy Injera bread.

4(467 reviews)

·By Ethan Brooks·July 10, 2025

Ethiopian Doro Wat with Injera Bread — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Doro Wat

For the Niter Kibbeh (clarified butter)

For Injera Bread

Nutrition

Per serving

Calories: 808 kcal
Protein: 38.33 g
Carbs: 36.67 g
Fat: 59 g
Fiber: 8.08 g

Whole recipe

Total

Calories: 4849 kcal
Protein: 230 g
Carbs: 220 g
Fat: 354 g
Fiber: 48.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
6 pieces chicken drumsticks or thighs, skin on	1200	150	0	80	0
2 large onions, finely chopped	88	2	22	0	4
3 tablespoons Berbere spice mix	30	1	6	1	1
4 tablespoons clarified butter (Niter Kibbeh)	480	0	0	54	0
3 cloves garlic, minced	13	0	3	0	0.5
2 tablespoons tomato paste	30	1	6	0	2
1 cup chicken broth	15	1	1	1	0
Salt, to taste	0	0	0	0	0
Hard-boiled eggs, peeled	420	36	2	28	0
1 cup unsalted butter	1628	2	0	184	0
1 tablespoon ginger, finely chopped	5	0	1	0	0
1 teaspoon garlic, minced	5	0	1	0	0
1/2 teaspoon ground turmeric	8	0	1	0	0
1 teaspoon cardamom pods, crushed	6	0	1	0	0
1 cinnamon stick	6	0	2	0	1
2 cups teff flour	910	36	174	6	40
3 cups water	0	0	0	0	0
1/4 teaspoon active dry yeast	5	1	1	0	0
Pinch of salt	0	0	0	0	0

These are estimated values and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Rub Chicken
Generously rub the chicken pieces with salt and set aside.
2
Melt Niter Kibbeh
Melt the Niter Kibbeh and keep warm for use.

Preparing the Injera

1
Combine ingredients
In a large bowl, mix teff flour, water, and yeast until well combined.
2
Ferment batter
Leave to ferment for 24-48 hours, stirring occasionally.
Tip: Keep stirring the teff mixture occasionally during fermentation to prevent separation.
3
Adjust and cook
Once fermented, stir in a pinch of salt and adjust the water for pancake batter consistency.
Tip: For a thicker Injera, let the batter sit for longer before cooking.

How to Make Ethiopian Doro Wat with Injera Bread

Total time: 4 h 40 min · Yields 6 servings

1
Sautéing the Onions
In a large pot, cook onions on low to medium heat without oil until soft and golden, about 30 minutes.
2
Adding Spices & Chicken
Stir in the Berbere, garlic, and tomato paste, then add marinated chicken and blend well.
3
Simmering
Pour in the chicken broth and simmer on low heat for 1-2 hours until chicken is tender and sauce is thickened.