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Bithia's Doro Wat

Dinner 🍽️Lunch 🥪 High-Protein 💪Sugar-FreeComfort-Food

Bithia's Doro Wat is a richly spiced Ethiopian chicken stew simmered with berbere, ginger, garlic, and niter kibbeh until the meat turns tender and saucy. Tomato and warm spices build deep, aromatic heat balanced by a touch of sweetness, perfect for scooping up with soft injera. Serve for a cozy dinner when you want bold flavor and comforting texture in every bite.

  • Prep20 mins
  • Cook1 hr 15 mins
  • Serves6
  • DifficultyMedium
Bithia's Doro Wat
  1. 1

    Prick the chicken thighs and drumsticks in several places with a knife; rub them all over with the ginger and garlic to coat.

  2. 2

    Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange the chicken pieces in a single layer and sear until browned, about 3 minutes per side. Move them to a plate.

  3. 3

    Add the remaining 2 tablespoons niter kibbeh to the skillet. Add the onion; stir-fry over medium-high heat until softened and lightly browned on the edges, 5 to 8 minutes. Pour in the tomato sauce and add the berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil, then lower the heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce and forms a spice-colored sheen on top, about 20 minutes.

  4. 4

    Return the chicken and any accumulated juices to the skillet; coat with the sauce. Cook, covered, turning the pieces occasionally, until the thickest parts are no longer pink when pierced and the meat starts to fall off the bone, 35 to 40 minutes.

  5. 5

    Sprinkle with cilantro and serve with injera.