Berbere-Spiced Ethiopian Chicken Stew (Doro Wat)

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A richly spiced Ethiopian chicken stew simmered in a vibrant berbere sauce, perfect for a warming meal. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken drumsticks, berbere spice blend, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 8 pieces chicken drumsticks
• 3 tbsp berbere spice blend
• 2 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger root
• 3 tbsp tomato paste
• 2 cups water
• 4 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 1 1/2 tsp salt
• 4, peeled hard boiled eggs
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil and 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until the butter melts and begins to sizzle gently. Add 2 large finely chopped yellow onions and cook, stirring frequently, for 15 minutes until deeply softened and golden brown.
2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 3 tbsp berbere spice blend; cook for 3 minutes until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 3 tbsp tomato paste and cook for 5 minutes, stirring occasionally, until the paste darkens and the mixture thickens.
4. Step 4: Add 8 chicken drumsticks and 1 1/2 tsp salt, turning them to coat evenly in the sauce. Pour in 2 cups water, bring to a simmer, then reduce heat to low and cover partially. Cook for 45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
5. Step 5: Nestle 4 peeled hard boiled eggs into the stew, cover, and cook for an additional 10 minutes for the eggs to absorb flavor. Serve hot with injera or flatbread.