Frequently asked questions

What spice blends do you use to make Doro Wat?

Doro Wat calls for a few spice blends you can purchase at an Ethiopian or international market, or mix yourself at home. Mekelesha is a blend of ajowan, caraway, fenugreek, and cardamom. Kebe is a seasoned Ethiopian clarified butter; the recipe is included here.

Azmud mix is a blend of cumin and caraway; to make it, grind 1 1/2 teaspoons lightly toasted black cumin seeds and 1 1/2 teaspoons lightly toasted wild caraway seeds in a spice grinder until a powder forms. Store it in an airtight container for up to 3 months.

Doro Wat Spice is a blend of cinnamon, cardamom, and cloves. To prepare it, grind 1 1/2 teaspoons lightly toasted Ethiopian cardamom or green cardamom seeds, and 1 1/2 teaspoons lightly toasted whole cloves in a spice grinder until a powder forms. Transfer it to an airtight container, and stir in 1 tablespoon of ground cinnamon. Store it in an airtight container for up to three months.

Notes from the Food & Wine Test Kitchen

If you don’t have a spice grinder, use a mortar and pestle to grind the spices for this stew. You’ll want to use a somewhat narrow pot for cooking because you want the chicken to be somewhat submerged in a small amount of liquid. We used a six-quart pot, but any small stock pot would do. A large Dutch oven would be too wide for this recipe.

Make ahead

You can make Doro Wat up to five days in advance of eating it, storing it in an airtight container in the refrigerator. The spice blends can be made up to three months ahead of using.

Ingredients

Kebe

2 cups (1 pound) unsalted high-fat butter (such as Plugra)
2 teaspoons koseret (or dried Mexican oregano)
1 1/2 teaspoons fenugreek seeds, toasted and ground
1 teaspoon ground Ethiopian cardamom or green cardamom seeds
1/2 teaspoon Azmud mix (see Notes from the Food & Wine Test Kitchen)

Doro Wat

1/2 (4- to 5-pound) whole chicken, cut into 6 pieces, skin and excess fat trimmed
1 tablespoon fresh lime juice (from 1 lime)
3 teaspoons kosher salt, divided
2 1/2 cups chopped yellow onion (from 1 large [15-ounce] onion)
1/2 cup neutral cooking oil (such as vegetable oil)
3 tablespoons finely chopped garlic (from 9 medium garlic cloves), divided
2 tablespoons finely chopped fresh ginger (from a 3-inch unpeeled piece of ginger), divided
1/3 cup Berbere spice blend
1/2 cup chopped tomato or tomato sauce (from 1 small [5-ounce] tomato or 1 [8-ounce] can)
2 tablespoons Kebe
1 teaspoon Doro Wat Spice (see Notes from the Food & Wine Test Kitchen)
1 teaspoon Mekelesha (optional; see Notes from the Food & Wine Test Kitchen)
1 1/2 cups warm tap water
1 teaspoon ground black cardamom
6 hard-cooked eggs, peeled

Directions

Prepare the Kebe

Melt butter in a medium saucepan over medium. Add koseret, ground fenugreek, cardamom, and Azmud mix; bring just to a boil over medium. (White foamy milk solids will float to the top.) Reduce heat to low, and gently boil until foam subsides, butter stops bubbling, and milk solids sink to bottom of pan, about 5 minutes. Pour Kebe through a cheesecloth-lined fine mesh strainer into a medium heatproof bowl; set aside.

Prepare the Doro Wat

Place the chicken pieces in a large bowl, and cover with cold water. Add the lime juice and 1 teaspoon of the salt; place in refrigerator, and let the chicken soak while preparing the sauce.
Place the onion in a medium pot over medium-low; cook, stirring occasionally, until the onion begins to steam, about 5 minutes. Add the oil, and reduce the heat to medium-low. Cook, stirring often, until the onion is fully softened and beginning to brown in spots, about 20 minutes. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger; cook, stirring often, until very fragrant, about 2 minutes. Stir in the Berbere spice blend; cook over medium-low, stirring constantly, until fragrant and the spices turn a few shades darker, about 2 minutes. Add the chopped tomato, and reduce heat to low. Cook, stirring often, until the mixture darkens to a reddish-black color, about 15 minutes. Add the remaining 2 tablespoons garlic and 1 tablespoon ginger, and stir to combine. Add the Kebe, Doro Wat Spice, Mekelesha, and 1 teaspoon of the salt. Cook over low, stirring often, until flavors meld, about 10 minutes.
Remove the chicken from the water bath, and add it to the pot along with the remaining 1 teaspoon salt; discard the water. Cook over low, stirring often, until moisture begins to release from the chicken, about 10 minutes. Add the warm water, and bring to a simmer over medium. Simmer, stirring and flipping the chicken occasionally, until the chicken is tender and cooked through, about 35 minutes. Remove from heat. Stir in the cardamom and eggs, gently turning to coat eggs in sauce. Let stand 5 minutes.
To serve, divide the Doro Wat evenly among 6 shallow bowls. Halve each egg and add to each bowl.