Coffee-Infused Doro Wat Braised Chicken

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Traditional Ethiopian chicken stew slow braised in a spicy berbere sauce with a hint of Ethiopian coffee for depth and aroma. This Ethiopian-inspired chicken recipe, ready in about 85 minutes, pairs chicken drumsticks and thighs, berbere spice mix, red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 25 min Cook: 60 min Serves 6 Ethiopian cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs chicken drumsticks and thighs
3 tbsp berbere spice mix
3 large (about 2 cups) red onion, finely chopped
5 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp tomato paste
1/2 cup strong brewed Ethiopian coffee
2 cups water
3 tbsp butter
1 1/2 tsp salt
6 hard boiled eggs, peeled

Coffee makers worth buying → Best Coffee Makers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Melt 3 tbsp butter in a large heavy pot over medium heat. Add 2 cups finely chopped red onion and sauté for 15 minutes until deeply caramelized and soft.
Step 2: Add 5 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
Step 3: Stir in 3 tbsp berbere spice mix and 3 tbsp tomato paste, cooking for 4 minutes to develop a rich, fragrant sauce.
Step 4: Add 3 lbs chicken drumsticks and thighs, browning each piece for 5-7 minutes until the skin tightens.
Step 5: Pour in 1/2 cup strong brewed Ethiopian coffee and 2 cups water, stirring to combine.
Step 6: Season with 1 1/2 tsp salt, bring to a simmer, reduce heat to low, cover, and cook for 45 minutes until chicken is tender.
Step 7: Add 6 peeled hard boiled eggs to the stew, simmer uncovered for another 10 minutes to heat through and absorb flavors.
Step 8: Serve the doro wat hot with injera or rice.