Simmered Berbere-Spiced Chicken Stew with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A richly spiced Ethiopian chicken stew simmered with berbere and clarified butter, featuring tender chicken pieces and hard-boiled eggs for a hearty meal. This Ethiopian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, bone-in and skin-on, berbere spice blend, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 3 tbsp berbere spice blend
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 2 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 2 cups water
• 4 hard-boiled eggs, peeled
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Heat 4 tablespoons of niter kibbeh in a large heavy-bottomed pot over medium heat until melted and fragrant, about 2 minutes.
2. Step 2: Add 2 finely chopped medium yellow onions and sauté for 8-10 minutes until translucent and beginning to caramelize.
3. Step 3: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
4. Step 4: Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, cooking and stirring for 2 minutes to release the spices’ oils.
5. Step 5: Add 2 pounds bone-in, skin-on chicken thighs to the pot, turning to coat evenly with the spice mixture, and cook for 5 minutes until the edges start to brown.
6. Step 6: Pour in 2 cups water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, bring to a low simmer, cover, and cook for 35 minutes until chicken is tender.
7. Step 7: Add 4 peeled hard-boiled eggs to the stew in the last 10 minutes of cooking to absorb flavors.
8. Step 8: Adjust seasoning if needed and serve hot alongside injera or flatbread.