The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ethiopian-style Spicy Free-range Chicken & Tomato Doro Wat
Our take on Doro Wat, an Ethiopian chicken stew, packs major flavour! Simmer British free-range chicken breast with ginger, onion, baharat and tomato – then stir through potato and spinach. Top with boiled eggs and onion salsa, then sprinkle over fresh-cut coriander.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 300g diced British Free Range chicken breast
- 1 tbsp apple cider vinegar
- 1 handful of fresh coriander
- 2 large potatoes
- 80g baby spinach
- 4cm fresh ginger
- 1 onion
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g passata (tomatoes, salt, citric acid)
- ½ tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 75g seasonal tomatoes
- 1 egg (Eggs)
Nutritional Information
Calories: 603
Protein: 52g
Carbs: 54g
Fat: 19g
Ingredients
- 150g diced British Free Range chicken breast
- 1 tbsp apple cider vinegar (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 onion (use half)
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 egg (use half) (Eggs)
- 75g seasonal tomatoes (use half)
- 2 tbsp tomato purée (use half)
- 2 large potatoes
- 4cm fresh ginger (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 handful of fresh coriander (use half)
- 80g baby spinach (use half)
Nutritional Information
Calories: 811
Protein: 57g
Carbs: 98g
Fat: 19g
Ethiopian-style Spicy Free-range Chicken & Tomato Doro Wat
Our take on Doro Wat, an Ethiopian chicken stew, packs major flavour! Simmer British free-range chicken breast with ginger, onion, baharat and tomato – then stir through potato and spinach. Top with boiled eggs and onion salsa, then sprinkle over fresh-cut coriander.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a peeler, a sieve, a grater, a measuring jug, a large saucepan, a small saucepan & a small bowl
Get started
- Dice the potatoes into 2cm chunks (peel optional) and add to the saucepan of boiling water
- Simmer for 15-18 mins, until softened, then drain
Prep time & pickle the onion
- Roughly dice half the onion and finely slice the remaining. Finely grate the ginger. Rinse the spinach
- Roughly chop the coriander. In the small bowl, mix the vinegar, half the coriander, the sliced onion, 2 tsp oil and a pinch of salt. Set aside to pickle
Simmer the stew
- Heat the large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and diced onion and cook for 4 mins, until golden. Season with salt and pepper
- Add the ginger, tomato puree and baharat spice. Cook for 1 min, then add the passata, stock powder, tomatoes and 200ml water (100ml for 1 person). Bring to the boil, then lower the heat and simmer for 10 mins
Boil the egg
- Bring the small saucepan filled with salted water to a boil. Carefully lower the egg into the saucepan using a spoon. Boil for 7 mins, then remove and rinse under cold water
- Add the drained potato and spinach to the stew and simmer for a final 3 mins, until the chicken is cooked through
Finish & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Carefully peel and halve the egg
- Share the chicken stew between bowls, topped with the pickled onion and egg. Sprinkle with the remaining coriander
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