Berbere-Spiced Doro Wat with Slow-Simmered Chicken

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 traditional Ethiopian chicken stew enriched with berbere spice blend and slow-cooked until tender, served with a rich, flavorful sauce. This African recipe, ready in about 80 minutes, pairs chicken drumsticks, berbere spice mix, red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 60 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

8 pieces chicken drumsticks
3 tbsp berbere spice mix
4 large, finely chopped red onions
5 cloves, minced garlic cloves
2 tbsp, minced ginger root
4 tbsp niter kibbeh (Ethiopian spiced butter)
2 tbsp tomato paste
2 cups water
1 tsp salt
4, peeled hard boiled eggs

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Instructions

Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and aromatic, about 2 minutes.
Step 2: Add 4 large finely chopped red onions and sauté for 15 minutes, stirring frequently until the onions are deeply softened and slightly caramelized.
Step 3: Stir in 5 minced garlic cloves and 2 tbsp minced ginger root, cooking for 2 minutes until fragrant.
Step 4: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring for 3 minutes until the mixture thickens and releases a rich aroma.
Step 5: Add 8 chicken drumsticks, coating them thoroughly with the spice-onion mixture, and cook for 5 minutes to brown the chicken.
Step 6: Pour in 2 cups water and 1 tsp salt, bring to a gentle simmer, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally until chicken is tender and sauce thickens.
Step 7: In the last 10 minutes, gently add 4 peeled hard boiled eggs to the stew to absorb the flavors.
Step 8: Serve hot with injera or steamed rice.