Doro Wot is Ethiopia’s most iconic stew — tender chicken simmered in deeply seasoned onions, Berbere, and niter kibbeh. It’s rich, comforting, and full of bold flavor that makes it a center-piece dish for holidays, gatherings, and family meals.
Many Ethiopian families finish their Doro Wot with a pinch of Mekelesha. This warm blend adds depth, softens the heat of Berbere, and gives the stew its signature rounded aroma. It’s a small but meaningful step that brings the dish to its fullest, most traditional flavor.
Ingredients
1 whole chicken, cut into pieces
3 tbsp Jeblo Berbere
2 tbsp niter kibbeh (spiced butter) or butter
2 onions, chopped
3 hard-boiled eggs (or more, depending on preference)
2 cups chicken broth or water
½ to 1 tsp Jeblo Mekelesha (traditional finishing spice)
Salt, to taste
Instructions
Heat the niter kibbeh or butter over medium heat. Add the chopped onions and cook slowly until they become soft and lightly caramelized.
Stir in Jeblo Berbere and let it cook for 1–2 minutes to deepen the flavor.
Add the chicken pieces and coat them well with the spiced onion mixture.
Pour in the broth or water. Cover and simmer for 45–60 minutes, until the chicken is tender and the sauce has thickened.
Add the hard-boiled eggs and simmer for another 10 minutes.
Turn off the heat and finish with Jeblo Mekelesha. Even a small amount brings a warm, aromatic lift to the stew.
Season with salt to taste. Serve with injera.
Shop the recipe:
https://jeblostore.com/products/berbere-bold-fiery-ethiopian-spice
https://jeblostore.com/products/mekelesha-finishing-spice-mix
