Ethiopian Doro Wat-Style Chicken Stew with Spiced Onion Base

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 traditional Ethiopian chicken stew featuring a deeply spiced onion and berbere sauce, simmered to tender perfection and typically served with injera. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs whole chicken legs, berbere spice blend, large yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Cook: 60 min Serves 6 Ethiopian cuisine 480 cal/serving

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Ingredients

6 pieces, skin removed whole chicken legs
4 tbsp berbere spice blend
4, finely chopped large yellow onions
5, minced garlic cloves
2 tbsp, grated fresh ginger
3 tbsp unsalted butter
3 tbsp tomato paste
2 cups water
4, peeled hard-boiled eggs
to taste salt
1 tsp black pepper

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Instructions

Step 1: In a large heavy-bottom pot, melt 3 tbsp unsalted butter over medium heat. Add 4 finely chopped large yellow onions and cook for 20 minutes, stirring often until the onions are deeply browned and caramelized.
Step 2: Add 5 minced garlic cloves and 2 tbsp grated ginger, cooking for 2 minutes until aromatic.
Step 3: Stir in 4 tbsp berbere spice blend and 3 tbsp tomato paste, cooking for 4 minutes to develop the flavors and slightly darken the paste.
Step 4: Add 6 skinless whole chicken legs to the pot, turning to coat them evenly with the spiced onion mixture.
Step 5: Pour in 2 cups water, season with salt and 1 tsp black pepper, bring to a boil, then reduce heat to low and cover. Simmer gently for 50 minutes until the chicken is tender.
Step 6: Add 4 peeled hard-boiled eggs to the stew and cook uncovered for an additional 10 minutes to absorb the sauce.
Step 7: Adjust seasoning with additional salt if needed and serve hot with injera or steamed rice.