Ethiopian-Inspired Doro Wat Chicken Stew with Berbere and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A rich and spicy Ethiopian chicken stew slow-simmered in berbere-spiced sauce, traditionally served with hard-boiled eggs for a balanced meal. This Ethiopian chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, red onion, finely chopped, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 450 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 "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 pieces bone-in chicken thighs
• 3 cups red onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp ginger, minced
• 3 tbsp berbere spice mix
• 3 tbsp tomato paste
• 4 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 2 cups water or chicken broth
• 4 hard-boiled eggs, peeled
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon juice

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

Instructions

1. Step 1: Bring a pot of water to boil and carefully add 4 large eggs; boil for 10 minutes until hard-boiled. Cool eggs under cold water, peel, and set aside.
2. Step 2: Using a large heavy-bottomed pot, heat 4 tbsp niter kibbeh or unsalted butter over medium heat until melted and shimmering.
3. Step 3: Add 3 cups finely chopped red onion and sauté for 10-12 minutes, stirring frequently, until deeply caramelized and soft.
4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp minced ginger, and 3 tbsp berbere spice mix; cook for 3 minutes until fragrant and the oil starts to separate from the spices.
5. Step 5: Add 3 tbsp tomato paste and cook for 2 minutes, stirring to combine thoroughly.
6. Step 6: Add 6 bone-in chicken thighs, 2 cups water or chicken broth, 1 1/2 tsp salt, and 1 tsp black pepper; bring to a simmer.
7. Step 7: Cover and cook on low heat for 40 minutes, turning chicken pieces occasionally until cooked through and tender.
8. Step 8: Add 1 tbsp lemon juice and gently nestle the 4 peeled hard-boiled eggs into the stew. Simmer uncovered for an additional 10 minutes to absorb flavors.
9. Step 9: Serve hot, garnished with fresh injera or rice if desired.