Berbere-Spiced Chicken Stew with Poached Eggs

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 aromatic stew featuring tender chicken slow-cooked in a fiery berbere spice blend, finished with perfectly poached eggs for a comforting, protein-rich meal. This African recipe, ready in about 75 minutes, pairs Chicken thighs, Berbere spice blend, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving

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Ingredients

1.5 lbs bone-in, skin-on Chicken thighs
3 tbsp Berbere spice blend
2 medium, finely chopped Yellow onion
4 cloves, minced Garlic
1.5 tbsp, minced Fresh ginger
2 medium, diced Tomato
3 tbsp Olive oil
2 cups Water
1.5 tsp Salt
1 tsp Black pepper
4, peeled and halved Hard-boiled eggs
2 tbsp, chopped Fresh cilantro

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering; add chicken skin-side down and cook for 5 minutes until golden brown. Flip and cook 3 more minutes, then remove and set aside.
Step 2: Add remaining 1 tbsp olive oil to the Dutch oven, then add chopped onions and cook for 4 minutes until softened. Add minced garlic and ginger, cooking 1 minute until fragrant.
Step 3: Stir in 3 tbsp berbere spice blend and cook 1 minute to toast the spices. Add diced tomatoes and cook 2 minutes until they break down.
Step 4: Return chicken to pot, add 2 cups water, and bring to a gentle simmer. Cover and cook on low heat for 45 minutes until chicken is tender.
Step 5: Carefully remove chicken, skim excess fat from sauce, then stir in halved hard-boiled eggs. Cook 3 minutes to heat through. Garnish with 2 tbsp fresh cilantro.