No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Doro We't (Ethiopian Chicken Stew)

  • Servings: 8
Doro We't (Ethiopian Chicken Stew)


  • 6 red onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 tablespoon minced fresh peeled ginger
  • 2 cups Clarified Butter for Doro We't Clarified Butter for Doro We't
  • 1 cup mild chili powder
  • 1/2 cup red wine
  • 1 (3 to 4 pound) chicken, cut into 12 pieces
  • Coarse salt
  • 4 hard-boiled large eggs, peeled


  1. In a large Dutch oven, combine onion, garlic, and ginger. Cook over medium-low heat, stirring, until dry and browned, and beginning to stick to the pot about 10 minutes. Add butter, and cook for 15 minutes. Stir in 1/4 cup water and chili powder. Cook for 15 minutes. Stir in red wine, and cook for 10 minutes more.

  2. Remove the skin from all but the chicken wings. Using a sharp knife, slash each piece two or three times to allow the sauce to penetrate the chicken. Add the dark meat to the Dutch oven, and cook for 5 minutes. Add remaining pieces of chicken. Cook for 10 minutes. Slowly add 2 3/4 cups water, and cook until heated through, about 25 minutes. Season with salt. Remove from heat, and let rest 15 minutes.

  3. Using a paring knife, make slits in eggs, about 1/2 inch apart. Add eggs to chicken mixture, and stir to coat. Serve immediately.

Reviews (0)

Related Topics