Gluten Free Doro Wat
Few dishes deliver the kind of deep, slow-built flavor that this Ethiopian chicken stew does — layers of caramelized onion, fragrant berbere, ginger, and garlic come together into a sauce that is genuinely extraordinary. The technique of dry-cooking the onions for nearly half an hour before any fat is added is the real secret here, coaxing out a rich, jammy base that no shortcut can replicate. Bone-in chicken pieces braise low and slow until tender, and the hard-boiled eggs — pricked all over so the sauce seeps in — are a traditional touch that makes every bite feel intentional and complete. Because the dish is built entirely from whole spices, fresh aromatics, butter, broth, and protein, there is nothing to swap out or worry about — it is naturally free of wheat and gluten-containing grains from start to finish. Serve it over teff injera for the full experience, or spoon it over white rice if that is what you have on hand. Either way, this is a four-serving pot that earns every minute of the cook time.
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Learn more →Ingredients
4 servings
For the stew
- 3 lbs bone-in, skin-on chicken pieces (legs and thighs), skin removed
- 1 tbsp fresh lemon juice
- 1 tsp salt, divided
- 4 large eggs
- 2 lbs yellow onions (about 4 medium), finely chopped
- 4 tbsp niter kibbeh (ethiopian spiced clarified butter) or unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp berbere spice blend
- 1 tbsp tomato paste
- 1 cup chicken broth
- ½ cup dry red wine broth or additional chicken broth
- ¼ tsp ground cardamom
- ¼ tsp black pepper
For serving
- injera (gluten free teff injera) or cooked white rice, for serving (optional)
Can be omittedgluten free teff injera
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry and rub all over with the lemon juice and 1/2 tsp of the salt. Set aside at room temperature while you prepare the onions.
- 2
Place the eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes. Transfer the eggs to a bowl of cold water and let cool for 5 minutes, then peel. Using a fork or skewer, prick each egg all over about 8–10 times so the sauce can penetrate. Set aside.
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