Doro Wat (Spicy Ethiopian Chicken Stew)
Doro Wat, a spicy Ethiopian Chicken Stew, is the Whole30-friendly comfort food you didn’t know you were missing! Simply ladle it over a bowl of cauliflower rice and you’ll fall in love with this fiery and rib-sticking healthy paleo chicken stew!
Servings: 6 people
Ingredients
- 3 pounds chicken drumsticks skin on or off
- Diamond Crystal kosher salt
- ¼ cup ghee
- 2 medium red onions thinly sliced
- 3 garlic cloves minced
- 1 tablespoon minced ginger
- 1 tablespoon berbere seasoning or more if you like it spicy
- ¼ teaspoon ground cardamom
- ¼ teaspoon Freshly ground black pepper
- 2 cups chicken broth
- 4 hard boiled eggs
- 2 tablespoons freshly squeezed lime juice optional
Instructions
- Thoroughly season the drumsticks with salt, and set aside.
- Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
- Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
- Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
- Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
- Add the berbere, cardamom, and black pepper. Cook the spices until fragrant, then, pour in the chicken stock and stir to mix well.
- Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
- Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
- If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
- Cut the hard-boiled eggs into wedges. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.
Notes
Serve with cauliflower rice instead of the traditional injera to keep it Whole30.
Nutrition
Calories: 537kcal | Carbohydrates: 6g | Protein: 32g | Fat: 25g | Fiber: 1g