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CR1S · Adapted
203 cooked it

Doro Wat

Ethiopian cuisine

Contains allergens
MilkEggs

Auto-detected — always check product labels

CR1S halves the time
190 minCR1S: 95 min
⏱ 95 min👤 4 portions🔥 420 kcal★★★★★Medium

A rich and aromatic Ethiopian chicken stew slow-cooked with onions, garlic, ginger, and spices until tender and deeply flavored. Traditionally served over injera with hard-boiled eggs.

gluten-freedairy-freehigh-protein

Ingredients

4
chicken thighs, cut into 4-5 cm pieces800 g
red onions, chopped600 g
garlic, minced4 cloves
fresh ginger, minced2 tbsp
berbere spice blend3 tbsp
tomato paste2 tbsp
water or chicken stock250 ml
vegetable oil or clarified butter (niter kibbeh)3 tbsp
salt1 tsp
black pepper0.5 tsp
hard-boiled eggs, halved4 pcs

Steps

1

Prep the onions: Place onions in the GastroLab bowl and use the Chop mode to break them down into rough pieces.

GastroLab:Install knife. On touchscreen: select Chop → press knob to start. Allow ~3 minutes of automatic chopping until onions are coarsely broken.
⏱ 3 min💡 Do not over-chop; you want chunky pieces, not a paste. Stop early if needed by holding knob 3 seconds.
2

Add oil/niter kibbeh to the chopped onions and begin cooking them slowly to release moisture and deepen flavor.

GastroLab:Pour oil into bowl with onions. Install stirring attachment. On touchscreen: select Manual → set 85°C, Speed 1, Time 15 min → press knob to start.
⏱ 15 min💡 The onions will sweat gently; this is the foundation of wat flavor. Do not rush or increase heat.
3

Add garlic, ginger, and berbere spice. Stir gently to bloom the spices and release their aromatics.

GastroLab:Add minced garlic, ginger, berbere, and tomato paste to the bowl. On touchscreen: select Manual → set 80°C, Speed 1, Time 5 min → press knob to start.
⏱ 5 min💡 This gentle heating blooms the spices without burning them. You should smell rich, warm aromatics.
4

Add the raw chicken pieces (cut 4-5 cm) and stock. Bring to a gentle simmer and cook until chicken is tender and cooked through.

GastroLab:Add chicken pieces and water/stock to the bowl. On touchscreen: select Manual → set 100°C, Speed 2, Time 50 min → press knob to start.
⏱ 50 min💡 At 100°C in simmering liquid, 4-5 cm chicken pieces will cook safely in 50 min. Adjust time if using smaller (30 min) or larger (70 min) chunks. The sauce will reduce and thicken as it simmers.
5

Taste and adjust seasoning with salt and black pepper. Stir gently.

GastroLab:On touchscreen: select Manual → set 70°C, Speed 1, Time 2 min → press knob to start. Remove stirring attachment, taste from a spoon, and add salt/pepper as needed.
⏱ 2 min💡 Open lid carefully (steam will be hot). Use a clean spoon to taste and adjust. Do not leave lid open long or heat will escape.
6

Remove the stew from the GastroLab and transfer to a serving dish. Arrange hard-boiled egg halves on top.

GastroLab:Hold knob 3 seconds to stop the program. Remove stirring attachment. Pour doro wat into a serving dish using the spout. Arrange egg halves on top.
💡 Be careful — the contents are very hot. Let the stew cool 2–3 minutes before serving to avoid burns.
Chef's note: Serve doro wat over injera (Ethiopian flatbread) or with rice and salad. Traditionally the stew is quite thick and rich; if you prefer a brothier consistency, add 100 ml more stock in step 4. Niter kibbeh (clarified butter infused with spices) is worth seeking out for authentic flavor, but vegetable oil works well too. Leftover doro wat keeps refrigerated for 3–4 days and reheats beautifully — the flavors deepen overnight.

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