Berbere-Spiced Doro Wat Chicken Stew with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A rich and deeply spiced Ethiopian chicken stew simmered with berbere spice blend and tender hard-boiled eggs, perfect for serving with injera or rice. This Ethiopian chicken recipe, ready in about 80 minutes, pairs chicken thighs, boneless and skinless, berbere spice blend, and yellow onions, finely chopped for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 1.5 pounds chicken thighs, boneless and skinless
• 3 tablespoons berbere spice blend
• 2 large (about 3 cups) yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons tomato paste
• 2 cups water
• 4 large hard-boiled eggs, peeled
• 3 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons of niter kibbeh or unsalted butter in a large heavy-bottomed pot over medium heat until melted and shimmering. Add 2 large finely chopped yellow onions (about 3 cups) and cook, stirring frequently, for 15 minutes until the onions are deeply softened and golden brown.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 2 minutes until fragrant. Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring to coat the onion mixture and cook for 3 minutes to deepen the flavors.
3. Step 3: Add 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces, stirring to coat the chicken in the spice mixture. Pour in 2 cups water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and bring to a simmer.
4. Step 4: Cover the pot partially and simmer the stew gently over low heat for 40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened and coats the back of a spoon.
5. Step 5: Carefully add 4 peeled hard-boiled eggs to the stew and simmer uncovered for an additional 10 minutes to allow the eggs to absorb the sauce flavors before serving.