Keto-Friendly Ethiopian Doro Wat (Spicy Chicken Stew)
Savor the rich flavors of this keto-friendly Ethiopian Doro Wat, made with tender chicken and aromatic spices that keep carbs low and taste high.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 2 pounds chicken thighs - skinless and boneless, cut into bite-sized pieces
- 2 large onions - finely chopped
- 1/4 cup olive oil - for sautéing
- 2 tablespoons berbere spice - add more for extra heat
- 1 tablespoon garlic - minced
- 1 tablespoon ginger - grated
- 1 can 14 oz crushed tomatoes - for richness
- 1 tablespoon lemon juice - for brightness
- Salt - to taste
- 5 cups chicken broth - low sodium
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until soft and caramelized.
- Stir in garlic, ginger, and berbere spice. Cook for 2-3 minutes until fragrant.
- Add chicken pieces to the pot. Sear the chicken until lightly browned on all sides.
- Stir in crushed tomatoes, chicken broth, and lemon juice. Bring to a boil, then reduce heat to low and cover.
- Let it simmer for 30-40 minutes. Check occasionally and stir. Add salt to taste.
- Serve hot and enjoy your keto-friendly Doro Wat!
Notes
This Doro Wat is perfect for meal prepping. Consider doubling the recipe and freezing leftovers for a quick meal later.
Adjust the spice level by varying the amount of berbere spice used. Add more for a spicier dish.
For variations, try adding hard-boiled eggs towards the end of cooking for added protein.