Berbere-Spiced Doro Wot Chicken Stew

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich, spicy Ethiopian chicken stew simmered in a deeply flavored berbere spice and onion sauce, traditionally served with injera or rice. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs berbere spice blend, yellow onions, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 "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.

Ingredients

• 2 pounds whole chicken thighs, skin removed and cut into pieces
• 3 tablespoons berbere spice blend
• 3 cups yellow onions, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons ginger, minced
• 1/2 cup niter kibbeh (Ethiopian spiced clarified butter)
• 2 tablespoons tomato paste
• 2 cups water
• 4 hard boiled eggs
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

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Instructions

1. Step 1: Heat 1/2 cup niter kibbeh in a large pot over medium heat until melted and shimmering. Add 3 cups finely chopped yellow onions and cook, stirring frequently, for 15 minutes until the onions are deeply caramelized and soft.
2. Step 2: Stir in 4 minced garlic cloves and 2 tablespoons minced ginger; cook for 2 minutes until fragrant.
3. Step 3: Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste; cook while stirring for 3 minutes to toast the spices and develop flavor.
4. Step 4: Add 2 pounds chicken thigh pieces, coating them well with the spice-onion mixture; cook for 5 minutes until chicken starts to brown.
5. Step 5: Pour in 2 cups water, stir, and bring to a simmer over low heat. Cover and cook gently for 40 minutes until chicken is tender and the sauce thickens.
6. Step 6: Season with 1 1/2 teaspoons salt and 1 teaspoon black pepper, stirring to combine.
7. Step 7: Peel 4 hard boiled eggs and add them to the stew during the last 10 minutes of cooking to absorb flavors.
8. Step 8: Serve hot with injera or steamed rice for an authentic Ethiopian meal.