Doro Wat-Inspired Spiced Chicken Stew with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 rich and spicy Ethiopian chicken stew simmered with berbere and clarified butter, served with tender hard-boiled eggs to soak up the flavorful sauce. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs 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 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

6, skinless and bone-in chicken thighs
2 large, finely chopped yellow onion
4, minced garlic cloves
2 tbsp, grated ginger root
3 tbsp berbere spice blend
4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
3 tbsp tomato paste
2 cups water
6, peeled hard-boiled eggs
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: In a large heavy-bottomed pot, melt 4 tbsp niter kibbeh over medium heat. Add 2 large finely chopped yellow onions and cook gently for 15 minutes, stirring occasionally until deeply caramelized and golden brown.
Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated ginger root, cooking for 2 minutes until fragrant.
Step 3: Add 3 tbsp berbere spice blend and 3 tbsp tomato paste, cook for 3 minutes stirring constantly to blend flavors.
Step 4: Add 6 chicken thighs, turning to coat with the spice mixture, then pour in 2 cups water. Bring to a simmer, cover partially, and cook for 35-40 minutes until chicken is tender.
Step 5: Add 6 peeled hard-boiled eggs to the stew, gently simmer for another 10 minutes to absorb flavors. Season with 1 1/2 tsp salt and 1 tsp black pepper before serving.