Ethiopian Doro Wat 'Chicken Stew'

Serves 2


  • 805 Berbere spice mix
  • 2 chopped onions
  • 3 garlic cloves
  • 2 tbsp ghee or butter
  • 2 tbsp oil
  • 1 cube Chicken stock
  • 1 tbsp salt (optional)
  • 1 and half lbs of Chicken on bone


Add the oil and ghee to a sizeable pan on a medium heat. Add onions and fry until translucent. Next add garlic cloves and 4 tbsp of 805 Berbere spice mix. Now add 250ml of chicken stock to make a thick paste. Place your chicken in the pan and cook gently for 1hr. Serve with Ingera or pitta bread and enjoy!