Traditional Doro Wat (Ethiopian Shabbat Chicken Stew)

Elazar Tamano

75 Min

Serves 4-6

Ethiopian stew called doro wat on top of injera

Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.

In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere. Just before serving, black cardamom is sprinkled on top. It’s available at specialty spice shops, but if you’re unable to find it, substitute equal parts ground cinnamon, nutmeg, and allspice. 

Doro wat is traditionally eaten with the tangy Ethiopian flatbread injera, which can be made at home with recipes like this one .


2 ¼ pounds bone-in skin-on chicken drumsticks

6 hard boiled eggs, peeled

3 red onions, finely chopped

6 garlic cloves, finely chopped

3 tablespoon fresh ginger, peeled and finely chopped

2 generous tablespoons berbere spice mix

5 chopped tomatoes (Polpa) from a can 

2 tablespoons tomato paste

7 ½ tablespoons olive oil

3 teaspoons salt

¼ teaspoon pepper

1 teaspoon ground black cardamom

Injera, for serving

  1. Heat the olive oil in a large pot over a low flame. Add in the chopped onions and cook for about 30 minutes, stirring constantly. Add the ginger, garlic, berbere spice mix, tomato paste, chopped tomatoes and mix and cook for another 2 minutes. 
  2. Increase the heat to medium and add all the drumsticks into the pan, stirring until they are all coated in the seasoning. Add the salt and pepper and mix. 
  3. Add enough water to cover the chicken, about 6 cups. Bring the mixture to a boil and immediately reduce to the lowest flame. Cover the pot and cook for 1 hour until the chicken is cooked and tender. 
  4. Make 2-3 small slits into the eggs and add them into the doro wat, mix to coat them with the sauce. 
  5. Sprinkle the black cardamom and serve with injera.