Doro Wat-Style Braised Chicken with Spiced Niter Kibbeh Butter

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Slow-braised chicken in a deeply spiced onion and berbere sauce enriched with traditional Ethiopian niter kibbeh butter for intense flavor. This Ethiopian-inspired chicken recipe, ready in about 85 minutes, pairs whole chicken thighs, yellow onions, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 6, bone-in and skin-on whole chicken thighs
• 4 large, thinly sliced yellow onions
• 5, minced garlic cloves
• 2 tbsp, minced ginger root
• 3 tbsp berbere spice blend
• 4 tbsp niter kibbeh (spiced clarified butter)
• 2 tbsp tomato paste
• 2 cups chicken broth
• 4, peeled hard-boiled eggs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: In a large heavy-bottomed pot, melt 4 tbsp niter kibbeh over medium heat. Add 4 large thinly sliced yellow onions and sauté for 20 minutes, stirring frequently, until deeply caramelized and golden brown.
2. Step 2: Stir in 5 minced garlic cloves, 2 tbsp minced ginger root, and 3 tbsp berbere spice blend; cook for 3 minutes until fragrant and the spices are well incorporated.
3. Step 3: Add 2 tbsp tomato paste and cook for an additional 2 minutes, stirring constantly to avoid burning.
4. Step 4: Season 6 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then nestle them into the pot with the sauce. Pour in 2 cups chicken broth and bring to a simmer.
5. Step 5: Cover the pot partially and braise the chicken over low heat for 40 minutes, turning the pieces halfway through to coat them evenly in the sauce.
6. Step 6: Add 4 peeled hard-boiled eggs and 1 tbsp lemon juice to the pot, simmer uncovered for 10 more minutes until the sauce thickens and the chicken is tender.
7. Step 7: Serve the doro wat hot with injera or steamed rice, spooning plenty of spiced sauce over the chicken and eggs.