Injera Bread Bowl with Doro Wat Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Ethiopian chicken stew simmered in a rich berbere-spiced sauce, served in a traditional injera bread bowl for an immersive eating experience. This ethiopian-inspired chicken ready in about 70 minutes pairs skin removed chicken drumsticks, berbere spice blend, large, finely chopped yellow onion 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.

Prep: 15 min Cook: 55 min Serves 4 Ethiopian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large pot over medium heat, melt 3 tbsp niter kibbeh. Add 2 large finely chopped yellow onions and sauté for 10 minutes until deeply softened and golden.
  2. Step 2: Stir in 5 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant. Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring for 3 minutes to deepen the flavors.
  3. Step 3: Add 8 skinless chicken drumsticks to the pot and toss to coat with the spice mixture. Pour in 2 cups chicken broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and cover.
  4. Step 4: Simmer gently for 40 minutes until the chicken is tender and the sauce thickens.
  5. Step 5: Add 4 peeled hard-boiled eggs to the stew and cook uncovered for 5 minutes to warm through.
  6. Step 6: Serve the doro wat ladled into a large injera flatbread folded as a bowl, using the injera to scoop the stew and eggs.

Frequently asked questions

How long does Injera Bread Bowl with Doro Wat Chicken Stew take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Injera Bread Bowl with Doro Wat Chicken Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice blend from drying out.

Can I substitute ingredients in Injera Bread Bowl with Doro Wat Chicken Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera Bread Bowl with Doro Wat Chicken Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Injera Bread Bowl with Doro Wat Chicken Stew?

Ethiopian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes