Injera-Crusted Doro Wat Chicken Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A richly spiced Ethiopian chicken stew featuring tender chicken thighs simmered in a berbere-spiced sauce and served with injera-inspired flatbread crisps. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, berbere spice mix, niter kibbeh (Ethiopian spiced butter) 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

• 1.5 lbs, bone-in, skin removed chicken thighs
• 3 tbsp berbere spice mix
• 4 tbsp niter kibbeh (Ethiopian spiced butter)
• 2 large, finely chopped red onion
• 4, minced garlic cloves
• 2 tbsp, grated ginger root
• 3 tbsp tomato paste
• 2 cups water
• 4, peeled hard-boiled eggs
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup injera flour blend (teff and wheat mix)
• 1.25 cups water (for injera batter)
• 2 tbsp vegetable oil

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Instructions

1. Step 1: In a large pot, melt 4 tbsp niter kibbeh over medium heat. Add 2 large finely chopped red onions and sauté for 10 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated ginger root, cooking for 2 minutes until fragrant. Add 3 tbsp berbere spice mix and toast for 1 minute.
3. Step 3: Add 3 tbsp tomato paste and cook for 3 minutes, stirring frequently to deepen flavor.
4. Step 4: Add 1.5 lbs chicken thighs to the pot, coating them in the spice mixture. Pour in 2 cups water, bring to a simmer, cover, and cook for 40 minutes until chicken is tender.
5. Step 5: Season the stew with 1.5 tsp salt and 1 tsp black pepper. Add 4 peeled hard-boiled eggs and simmer uncovered for 10 more minutes.
6. Step 6: Meanwhile, whisk 1 cup injera flour blend with 1.25 cups water until smooth to form a thin batter. Heat 2 tbsp vegetable oil in a non-stick pan over medium heat.
7. Step 7: Pour 1/4 cup batter into the pan, swirling to form a thin round flatbread. Cook for 2 minutes until bubbles appear, then cover and steam for 1 minute. Repeat to make 6 injera crisps.
8. Step 8: Serve the Doro Wat hot over injera crisps, spooning the thick sauce and chicken on top.