Doro Wat-Inspired Chicken Stew with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A rich, spicy Ethiopian chicken stew slow-cooked with berbere and clarified butter, finished with hard-boiled eggs to soak up the flavorful sauce. This Ethiopian-inspired chicken recipe, ready in about 90 minutes, pairs berbere spice blend, yellow onion, finely chopped, garlic cloves, minced 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.

Ingredients

• 2 lbs chicken thighs, bone-in and skin removed
• 3 tbsp berbere spice blend
• 4 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 2 large (about 12 oz) yellow onion, finely chopped
• 5 garlic cloves, minced
• 2 tbsp ginger, minced
• 2 tbsp tomato paste
• 2 cups water
• 6 hard-boiled eggs, peeled
• 1.5 tsp salt

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Instructions

1. Step 1: Place 2 large finely chopped yellow onions in a large pot over medium heat and cook uncovered for 15 minutes, stirring occasionally until the onions are deeply caramelized and golden brown.
2. Step 2: Add 4 tbsp niter kibbeh or unsalted butter, 5 minced garlic cloves, and 2 tbsp minced ginger to the pot. Sauté for 3 minutes until fragrant.
3. Step 3: Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 3 minutes to allow the spices to release their aroma and deepen in color.
4. Step 4: Add 2 lbs bone-in, skinless chicken thighs, coating the pieces thoroughly with the spiced onion mixture. Cook for 5 minutes, turning to brown the chicken lightly.
5. Step 5: Pour in 2 cups water and season with 1.5 tsp salt. Bring to a simmer, cover, and reduce heat to low. Cook for 45 minutes until chicken is tender and sauce thickens.
6. Step 6: Gently add 6 peeled hard-boiled eggs to the stew and simmer uncovered for an additional 10 minutes to absorb the flavors.
7. Step 7: Serve hot with injera or flatbread to soak up the stew.