Doro Wat-Inspired Spiced Chicken with Hard-Boiled Egg

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

A hearty Ethiopian chicken stew flavored with a blend of berbere and niter kibbeh, served with hard-boiled eggs simmered in the rich sauce. This Ethiopian-inspired chicken recipe, ready in about 90 minutes, pairs chicken thighs, bone-in and skin-on, berbere spice blend, yellow onion, thinly sliced 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: 25 min Cook: 65 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in and skin-on
2 tbsp berbere spice blend
3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
2 large yellow onion, thinly sliced
3 garlic cloves, minced
1 tbsp ginger, minced
1 tbsp tomato paste
2 cups water
4 hard-boiled eggs, peeled
1.5 tsp salt

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Instructions

Step 1: Heat 3 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and fragrant.
Step 2: Add 2 large thinly sliced yellow onions and cook, stirring frequently, for 15 minutes until deeply caramelized and golden brown.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until aromatic.
Step 4: Add 2 tbsp berbere spice blend and 1 tbsp tomato paste, mixing well and cooking for 3 minutes to blend flavors.
Step 5: Add 6 bone-in, skin-on chicken thighs, seasoning with 1.5 tsp salt. Brown the chicken for 5 minutes on each side until lightly golden.
Step 6: Pour in 2 cups water, bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes until chicken is tender.
Step 7: Gently add 4 peeled hard-boiled eggs to the pot and simmer uncovered for an additional 10 minutes to absorb the sauce flavors.
Step 8: Serve hot with injera or rice, spooning the rich sauce over chicken and eggs.