Authentic Doro Wat (Spicy Ethiopian Chicken Stew) 
There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous!
Doro Wat is one of the most famous of all African dishes. You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it. Another version, though not as commonly known here, is Sega Wat, made with beef (fyi, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat). You can directly substitute beef for chicken and follow the same cooking instructions.
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!

Ingredients
  • 2 ½ to 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons niter kibbeh
  • OR Homemade Niter Kibbeh
  • 2 tablespoons extra virgin olive oil
  • 3 cups yellow onions finely minced to a chunky puree in food processor
  • 3 tablespoons butter
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 1/4 cup Ethiopian berbere
  • or use HOMEMADE BERBERE (HIGHLY recommended!)
  • 1 1/2 teaspoons salt
  • 1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
  • 1 cup chicken stock
  • 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
Instructions
  1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
  2. Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
  3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
  4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
  5. Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
  7. Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.