Doro Wat: Slow-Simmered Chicken Stew with Hard-Boiled Eggs

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 rich, aromatic chicken stew infused with berbere spice, slow-cooked to tender perfection with a vibrant orange hue and a garnish of cracked hard-boiled eggs. This Ethiopian-inspired one-pot recipe, ready in about 95 minutes, pairs Chicken thighs, Onion, Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 75 min Serves 6 Ethiopian cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 1 1/2 lbs chicken thighs dry with paper towels and season with 1/4 tsp salt. Heat 3 tbsp vegetable oil in a heavy pot over medium-high heat (375°F/190°C), then add the chicken and sear for 4-5 minutes per side until golden brown, then remove and set aside.
  2. Step 2: In the same pot, sauté 2 medium finely diced onions, 1 tbsp minced ginger, and 3 minced garlic cloves over medium heat for 5-6 minutes until the onions are translucent and fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice mix and 1/4 cup tomato paste, cooking for 1 minute until the spices become aromatic and oil separates from the paste.
  4. Step 4: Return the seared chicken to the pot, add 2 cups chicken stock, and bring to a gentle simmer. Cover and cook on low heat for 45 minutes until the chicken is fork-tender.
  5. Step 5: Carefully remove the chicken pieces, then simmer the sauce uncovered for 15 minutes until it thickens to coat the back of a spoon. Return chicken to the pot and gently fold in 4 halved hard-boiled eggs, cooking for 2 more minutes to warm through.
  6. Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving.

Related recipes