Berbere-Simmered Chicken Stew with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply spiced chicken stew simmered with berbere spice and fresh ginger, finished with golden hard-boiled eggs for a traditional Ethiopian comfort meal. This Ethiopian-inspired street-food recipe, ready in about 75 minutes, pairs chicken thighs and drumsticks, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 548 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 4 Ethiopian cuisine 548 cal/serving

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Ingredients

1.5 pounds, bone-in chicken thighs and drumsticks
2 medium, finely chopped onion
4 cloves, minced garlic
1 tablespoon, grated ginger
2 tablespoons tomato paste
2 tablespoons berbere spice mix
2 tablespoons olive oil
2 cups water
4, peeled and halved hard-boiled eggs

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 2 medium chopped onions and cook for 5 minutes until golden and translucent.
Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant without browning.
Step 3: Add 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly to prevent sticking.
Step 4: Add 1.5 pounds chicken thighs and drumsticks, 2 tablespoons berbere spice mix, 2 cups water, and season with salt to taste. Bring to a gentle simmer.
Step 5: Cover and reduce heat to low. Simmer for 45 minutes, or until chicken is tender and meat easily separates from bone.
Step 6: Gently stir in 4 peeled and halved hard-boiled eggs and cook for 10 minutes to heat through without breaking the eggs.