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Doro Wat—Spicy Ethiopian Chicken

August 31, 2021
Courtesy Joan Knows BestCourtesy Joan Knows Best

From The Foods of Israel Today


  • 1chicken (about 4 lbs.), skinned, cleaned, and cut into 12 pieces
  • 1lemon
  • 1tablespoon salt
  • 3large onions
  • 3tablespoons vegetable oil
  • 1head garlic
  • 1dried red chile pepper with the seeds, ground, plus additional to taste
  • 1tablespoon ground cumin
  • 1teaspoon freshly ground black pepper
  • 1tablespoon ground ginger
  • 1tablespoon ground nutmeg
  • 1tablespoon ground coriander
  • 1cup water
  • 1teaspoon cinnamon
  • 1teaspoon turmeric
  • 1tablespoon powdered chicken bouillon
  • 1medium tomato, diced
Yield: 6 to 8 servings


  • Step 1

    Put the chicken in a bowl and add water to cover, the sliced lemon, and the tablespoon salt.

  • Step 2

    Put the onions in a heavy casserole, sprinkle additional salt over them, and saute for a minute or 2. Add the oil and the garlic and continue to cook until the onions are soft.

  • Step 3

    Add the ground chile pepper or flakes, cumin, black pepper, ginger, nutmeg, coriander, and 1/2 cup of the water. Stir and cook for a few minutes. Then add the cinnamon, turmeric, bouillon, the remaining 1/2 cup water, and the tomato. Continue to simmer, stirring occasionally, for about 15 minutes more.

  • Step 4

    Drain the chicken pieces and add them to the casserole. Simmer gently, uncovered, for about 45 minutes or until chicken is cooked, adding water if needed. Serve with rice and Ethiopian Sabbath bread.

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