Doro Wat

This is an Ethiopian recipe often called the national dish. "Doro" means 'chicken' in Amharic (language of Ethiopia) and "Wat" refers to the cooking technique.


For 1 Continued...
1 chicken breast 2 tspn paprika
lemon juice as needed 1 portion berbere paste
salt as needed 100 ml chicken stock
100 gm onion (prepared weight) 50 ml red wine
1 clove garlic ½ tspn cayenne pepper
1 tspn ginger freshly ground black pepper
1 portion (50 ml) niter kibbeh  



  1. Heat the niter kibbeh (spice infused oil) in a wok or heavy pan over a medium heat and cook the paprika for 1 min.
  2. Stir in the berbere paste and cook, stirring regularly, for 2 min.
  3. Add the onion/ginger/garlic pureé and cook, stirring regularly, for 5 - 10 min until most of the moisture has been removed.
  4. Stir in the chicken pieces and add the stock, red wine, cayenne pepper, season with salt and pepper and simmer, stirring regularly, for about 25 min until the chicken is fully cooked and the sauce has reduced to a thick constituency. More stock or water can be added to prevent drying and burning. The chicken will be cooked when it is white throughout when sliced through at its thickest part.


  1. Serve with rice.


(1) When blending small quantities it is easier to put the ingredients into a mug and use a hand (stick) blender.
(2) The heat of the dish can be changed to suit individual taste by adjusting the amount of cayenne pepper used, but it is meant to be fairly hot.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge Image
Enlarge image

The finished meal

Blending small quantities
Blending small quantities