Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Stew
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Onions · About 20 min
- Cook onions from 500 g onion, finely chopped, 70 g niter kibbeh, 35 g berbere, 20 g garlic, grated, 20 g ginger, grated in a dry heavy pot over low heat 20 minutes, stirring. Add spiced butter, berbere, garlic and ginger; cook 5 minutes.
Stew · About 45 min
- Add 900 g chicken legs, 500 ml water, ¾ tsp salt; simmer covered 40–45 minutes until chicken reaches 74°C / 165°F.
Check: Look for this result: chicken reaches 74°C / 165°F.
Finish · About 10 min
- Add 4 hard-boiled eggs, peeled; simmer 10 minutes to heat through.
Tips
- Cook onions slowly to build a thick sauce.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use unsalted butter with a pinch of cardamom instead of niter kibbeh.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Doro Wat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Doro Wat?
Cook onions slowly to build a thick sauce.
What can I substitute in Doro Wat?
Use unsalted butter with a pinch of cardamom instead of niter kibbeh.
Can I prepare Doro Wat ahead?
Prepare the measured ingredients for Doro Wat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
