Doro Wat-Inspired Braised Chicken with Berbere Sauce

By AislePrompt Editorial · ·

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.

Tender chicken thighs braised slowly in a rich, spicy berbere and tomato sauce, inspired by the classic Ethiopian chicken stew Doro Wat. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, yellow onion, garlic cloves 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: 20 min Cook: 60 min Serves 6 Ethiopian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large heavy-bottomed pot, melt 4 tablespoons butter over medium heat. Add 2 large finely sliced yellow onions and cook slowly for 20 minutes, stirring occasionally, until deeply caramelized and soft.
  2. Step 2: Add 5 minced garlic cloves, 1 tablespoon grated ginger, and 3 tablespoons berbere spice mix. Cook for 3 minutes, stirring constantly, until fragrant and the mixture darkens.
  3. Step 3: Stir in 3 tablespoons tomato paste and cook for 4 minutes to deepen flavor.
  4. Step 4: Add 6 bone-in chicken thighs, turning to coat fully in the sauce. Pour in 1 cup water, season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  5. Step 5: Bring to a simmer, cover partially, and cook on low heat for 45 minutes until chicken is tender and sauce thickens.
  6. Step 6: If using, add 4 peeled hard-boiled eggs during the last 10 minutes of cooking to absorb flavor.
  7. Step 7: Finish with 1 tablespoon fresh lemon juice stirred in. Serve hot with injera or steamed rice.

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