Doro Wat-Inspired Braised Chicken Stew with Berbere Spice

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

A rich Ethiopian-style chicken stew simmered in a deep, spiced berbere sauce with tender onions and hard-boiled eggs. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs whole chicken, cut into pieces, red onions, finely chopped, berbere spice mix 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.

Prep: 20 min Cook: 60 min Serves 6 Ethiopian cuisine 450 cal/serving

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Ingredients

2 lbs whole chicken, cut into pieces
3 cups red onions, finely chopped
3 tbsp berbere spice mix
5 garlic cloves, minced
2 tbsp ginger, minced
2 tbsp tomato paste
2 cups water or chicken broth
4 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
4 hard-boiled eggs
to taste salt
1 tsp black pepper

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Instructions

Step 1: Heat 4 tbsp niter kibbeh or unsalted butter in a large pot over medium heat. Add 3 cups finely chopped red onions and cook slowly, stirring frequently for about 15 minutes until they soften and turn golden brown.
Step 2: Add 5 minced garlic cloves and 2 tbsp minced ginger to the onions and sauté for 2 minutes until fragrant.
Step 3: Stir in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 3 minutes to deepen the flavors and coat the onions evenly.
Step 4: Add 2 lbs chicken pieces to the pot, stirring to cover them fully in the spice mixture. Cook for 5 minutes until the chicken is lightly browned.
Step 5: Pour in 2 cups water or chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 40 minutes until the chicken is tender and the sauce thickens.
Step 6: Season with salt to taste and 1 tsp black pepper. Gently add 4 hard-boiled eggs, simmering for another 10 minutes to absorb the flavors before serving.