Injera-Wrapped Doro Wat Chicken Stew

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A classic Ethiopian chicken stew slow-simmered in a rich, spicy berbere and clarified butter sauce, traditionally served wrapped in soft injera bread. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken drumsticks, berbere spice mix, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 6 pieces chicken drumsticks
• 3 tbsp berbere spice mix
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 2 large, finely chopped yellow onion
• 4 minced garlic cloves
• 1 1/2 inch minced ginger root
• 3 tbsp tomato paste
• 2 cups water
• 4 peeled hard boiled eggs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 pieces for serving injera flatbread

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

Instructions

1. Step 1: Heat 4 tbsp niter kibbeh in a heavy-bottomed pot over medium heat. Add 2 large finely chopped yellow onions and cook slowly, stirring occasionally for 15 minutes until deeply browned and caramelized.
2. Step 2: Add 4 minced garlic cloves and 1 1/2 inch minced ginger root, sautéing for 2 minutes until fragrant.
3. Step 3: Stir in 3 tbsp berbere spice mix and 3 tbsp tomato paste, cooking for 3 minutes until the mixture thickens and darkens.
4. Step 4: Add 6 chicken drumsticks to the pot, tossing to coat evenly with the spice and onion mixture.
5. Step 5: Pour in 2 cups water, season with 1 1/2 tsp salt and 1 tsp black pepper, bring to a boil, then reduce heat to low and simmer covered for 45 minutes until the chicken is tender.
6. Step 6: Add 4 peeled hard boiled eggs to the stew during the last 10 minutes of cooking to absorb the flavors.
7. Step 7: Warm 4 pieces of injera flatbread on a skillet and serve the stew by wrapping spoonfuls of chicken and sauce in injera, topping with the eggs.