Doro Wat-Style Spiced Chicken Drumsticks

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Slow-simmered chicken drumsticks in a deeply spiced red onion and berbere sauce, traditional to Ethiopian home cooking. This Ethiopian-inspired chicken recipe, ready in about 70 minutes, pairs chicken drumsticks, red onions, thinly sliced, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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: 20 min Cook: 50 min Serves 4 Ethiopian cuisine 460 cal/serving

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Ingredients

8 pieces chicken drumsticks
3 cups red onions, thinly sliced
2 1/2 tbsp berbere spice blend
3 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp clarified butter (niter kibbeh) or unsalted butter
2 tbsp tomato paste
2 cups water
4 hard-boiled eggs
1 1/4 tsp salt
3/4 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp clarified butter over medium heat in a wide pot. Add 3 cups thinly sliced red onions, stirring frequently for 15 minutes until deeply caramelized and jammy.
Step 2: Add 3 cloves minced garlic and 1 tbsp minced ginger, cooking for 2 minutes until aromatic.
Step 3: Stir in 2 1/2 tbsp berbere spice and 2 tbsp tomato paste, cooking for 4 minutes until the mixture thickens and darkens.
Step 4: Season 8 chicken drumsticks with 1 1/4 tsp salt and 3/4 tsp black pepper, then add to the pot, turning to coat in the sauce.
Step 5: Pour 2 cups water over the chicken, bring to a simmer, then cover and cook for 35-40 minutes until the chicken is tender.
Step 6: Peel 4 hard-boiled eggs and add them to the pot in the last 10 minutes to absorb the sauce.
Step 7: Serve hot with injera or rice, spooning the sauce generously over the chicken and eggs.