Doro Wat-Inspired Braised Chicken with Berbere Spice

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.

A deeply spiced Ethiopian chicken stew simmered with berbere and clarified butter, delivering a rich and warming flavor perfect for a comforting meal. This African recipe, ready in about 85 minutes, pairs chicken thighs, bone-in and skin-on, berbere spice blend, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 65 min Serves 4 Ethiopian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and shimmering. Add 2 large finely chopped yellow onions and sauté for 15 minutes, stirring frequently until deeply golden and caramelized.
  2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp minced ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add 3 tbsp berbere spice blend and 3 tbsp tomato paste; cook for 3 minutes, stirring constantly until the mixture thickens and the spices bloom.
  4. Step 4: Season 6 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then add them to the pot. Sear the chicken for 5 minutes per side until lightly browned.
  5. Step 5: Pour in 2 cups water, bring the stew to a low simmer, cover, and cook gently for 45 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Add 4 peeled hard-boiled eggs into the stew during the last 10 minutes to soak up the flavors. Serve hot with injera or rice.

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