Doro Wat-Inspired Chicken Stew with Spiced Red Onion 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.

A richly spiced chicken stew inspired by Ethiopian Doro Wat, simmered in a deep red onion and berbere sauce for bold warmth. This Ethiopian-inspired chicken recipe, ready in about 85 minutes, pairs chicken drumsticks, berbere spice blend, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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: 25 min Cook: 60 min Serves 4 Ethiopian cuisine 540 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 4 tbsp butter in a large heavy skillet over medium heat. Add 3 large finely chopped yellow onions and sauté for 15-20 minutes, stirring frequently until deeply caramelized and fragrant.
  2. Step 2: Stir in 5 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until aromatic.
  3. Step 3: Add 2 tbsp berbere spice blend, 3 tbsp tomato paste, 1 1/2 tsp salt, and 1 tsp black pepper. Cook the mixture for 5 minutes, stirring often, until the sauce thickens and oil begins to separate.
  4. Step 4: Add 6 chicken drumsticks to the skillet, turning to coat them thoroughly in the sauce. Pour in 2 cups water and bring to a simmer.
  5. Step 5: Cover and simmer gently for 45 minutes, turning the chicken occasionally until cooked through and tender.
  6. Step 6: In the last 10 minutes, nestle 4 peeled hard boiled eggs into the sauce to warm through. Serve hot with injera or rice.

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