Doro Wot (Ethiopian Spicy Chicken)

This fiery Ethiopian dish is traditionally served from a communal pot, with diners grabbing bits with pieces of soft flatbread called injera.

Serves: 6Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 6


  • 1 chicken (3 lbs.), cut into serving pieces
  • 3 Tbsp. lemon juice
  • 1 1⁄2 tsp. kosher salt, divided
  • 4 Tbsp. butter
  • 1 large onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 tsp. grated fresh ginger
  • 1⁄8 tsp. ground nutmeg
  • 1⁄8 tsp. ground cardamom
  • 1⁄4 tsp. fenugreek seeds
  • 1 Tbsp. Berbere spice
  • 1 Tbsp. paprika
  • 1⁄2 cup red wine
  • 1 cup chicken broth
  • 6 large hard-boiled eggs


  • Rinse chicken pieces; pat dry. Coat with lemon juice; sprinkle with 1⁄2 teaspoon salt. Set aside.
  • In a Dutch oven, heat butter over medium-high heat until melted; sauté onion and garlic 3 minutes.
  • Add ginger, nutmeg, cardamom, fenugreek, Berbere spice, and paprika; stir to mix and cook 3 minutes.
  • Add wine and broth; bring to a boil. Reduce heat to medium; simmer 10 minutes.
  • Add chicken to sauce; turn pieces to coat. Cover; cook 15 minutes, adding water if needed. Uncover; continue cooking 10 minutes.
  • Remove chicken to platter. Peel eggs; pierce whites all over, without breaking through to yolk. Gently roll eggs in sauce to coat; remove eggs to platter.
  • Add remaining salt to sauce. Ladle sauce over chicken and eggs.