Doro Dabo (Ethiopian Chicken with Spiced Bread)

Doro dabo is a savory and aromatic dish that combines tender chicken pieces with a flavorful bread. This traditional Ethiopian recipe is a delightful centerpiece for special occasions and gatherings.

60 min

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter), or regular butter/oil
• 1 egg, beaten (for egg wash)
• 1 whole chicken, cut into pieces
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons berbere spice blend
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ¼ teaspoon cinnamon
• Salt, to taste
• 2 tablespoons niter kibbeh or regular butter/oil
• 1 cup water
• Fresh cilantro or parsley, chopped, for garnish

Steps

1. In a large mixing bowl, combine the all-purpose flour, yeast, sugar, and salt. Mix well.
2. Make a well in the center of the dry ingredients and gradually add warm water and niter kibbeh. Stir until a dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic.
4. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
5. Once the dough has risen, preheat the oven to 375°F (190°C).
6. Punch down the dough to release any air bubbles, and transfer it to a lightly floured surface. Knead for a few more minutes.
7. Divide the dough into two equal portions. Take one portion and shape it into a round loaf, flattening it slightly.
8. Place the loaf on a greased baking sheet or in a greased baking dish. Repeat the same process with the second portion of dough.
9. Brush the tops of the loaves with beaten egg to create a golden crust.
10. Bake the bread in the preheated oven for about 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
11. Remove the bread from the oven and let it cool for a few minutes.
12. In a large mixing bowl, combine the chicken pieces, chopped onions, minced garlic, grated ginger, berbere spice blend, paprika, turmeric, cumin, cinnamon, salt, and niter kibbeh. Mix well to ensure the chicken is evenly coated with the spices.
13. Marinate the chicken in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to develop.
14. Heat a skillet or frying pan over medium heat and add the marinated chicken, along with any remaining marinade. Cook the chicken for about 10 minutes, stirring occasionally, until it is browned on all sides.
15. Add water to the skillet, cover with a lid, and simmer for about 40–45 minutes, or until the chicken is tender and cooked through. Stir occasionally and add more water if needed to maintain a sauce-like consistency.
16. Once the chicken is cooked, remove from heat and garnish with freshly chopped cilantro or parsley. Set aside.
17. Slice the bread and arrange it on a platter. Place the cooked chicken stew in the center of the platter or serve it alongside the bread.

More recipes with flour, yeast, niter kibbeh, eggs, chicken, onion, garlic, ginger, berbere, paprika, turmeric, cumin or cinnamon

Adapted from “Doro Dabo (Ethiopian Chicken with Spiced Bread)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.