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Doro Wett - Stewed Berbéré chicken

Doro Wett

In Ethiopia, Wett is served on injera, a bread like pancake made from t'ef, a local grain. We often serve it with rice, bulgur, attieke (cassava couscous) or with a simple side of shallot seasoned mashed potatoes.


  • 6 chicken wings
  • 6 chicken legs (drumsticks and thighs)
  • 6 red onions, coarsely diced
  • Juice of 2 limes
  • 8 tbsp spiced butter or ghee 
  • 3 tbsp Ethiopian Berbéré, ground
  • 4 tbsp fresh ginger, chopped
  • 3 garlic cloves, chopped
  • 1 Tbsp salt
  • ½ cup (125 ml) red wine
  • 6 hard boiled eggs


  1. 1

    Wash the chicken thoroughly. Sponge dry and place in a bowl.

  2. 2

    Add the onions, lime juice and salt. Mix well and ideally allow to marinate for1 hour.

  3. 3

    Remove the onions from the bowl.

  4. 4

    Heat a large pot on medium heat. Add half the butter and the onions. Cook stirring regularly until the onions wilt (10 minutes).

  5. 5

    Add the ground Berbéré, ginger, garlic and the remaining butter. Cook until everything is well infused.

  6. 6

    Add the wine and 2 cups of water. Cover and simmer for 15 minutes.

  7. 7

    Add the chicken and cook until tender (30-40 minutes).

  8. 8

    Add the hard boiled eggs and taste for salt. Turn off the heat and let rest for 15 minutes before serving.