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

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A rich Ethiopian chicken stew simmered in a deeply spiced berbere sauce, served with hard-boiled eggs to complement the robust flavors. This Ethiopian chicken recipe, ready in about 75 minutes, pairs chicken thighs, red onion, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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

• 6 chicken thighs, skinless and bone-in
• 3 large red onion, finely chopped
• 4 garlic cloves, minced
• 2 inch ginger root, grated
• 3 tbsp berbere spice blend
• 3 tbsp tomato paste
• 4 tbsp vegetable oil
• 2 cups water
• 6 hard-boiled eggs, peeled
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Place 6 skinless bone-in chicken thighs in a bowl and season with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp lemon juice; let marinate for 15 minutes.
2. Step 2: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 large finely chopped red onions and cook, stirring frequently, for 15 minutes until deeply caramelized and soft.
3. Step 3: Add 4 minced garlic cloves and 2 inch grated ginger root to the onions, stirring for 2 minutes until fragrant.
4. Step 4: Stir in 3 tbsp berbere spice blend and 3 tbsp tomato paste, cooking for 3 minutes until the mixture thickens and darkens.
5. Step 5: Add the marinated chicken thighs to the pot, coating them well in the spice mixture. Pour in 2 cups water, bring to a simmer, cover, and cook on low heat for 40 minutes until chicken is tender.
6. Step 6: Gently nestle 6 peeled hard-boiled eggs into the stew during the last 10 minutes of cooking, allowing them to absorb some sauce.
7. Step 7: Serve hot with traditional Ethiopian injera or flatbread to soak up the spicy sauce.