Simmered Berbere-Spiced Doro Wat Chicken Stew

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A rich and spicy Ethiopian chicken stew simmered with berbere spice blend and hard-boiled eggs, delivering deep, aromatic flavors. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs berbere spice blend, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 removed
• 3 tbsp berbere spice blend
• 2 cups yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp tomato paste
• 1/4 cup niter kibbeh (Ethiopian spiced butter)
• 2 cups chicken broth
• 4 hard-boiled eggs, peeled
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1/4 cup niter kibbeh in a large heavy-bottom pot over medium heat until melted and fragrant, about 2 minutes.
2. Step 2: Add 2 cups finely chopped yellow onion and cook, stirring frequently, for 15 minutes until deeply softened and golden brown, stirring in 4 minced garlic cloves and 1 tbsp minced ginger halfway through until fragrant.
3. Step 3: Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 3 minutes to toast the spices and develop aroma.
4. Step 4: Add 2 lbs bone-in, skinless chicken thighs, coating them well with the spice mixture; cook for 5 minutes until lightly browned.
5. Step 5: Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 40 minutes until chicken is tender.
6. Step 6: Gently nestle 4 peeled hard-boiled eggs into the stew and cook uncovered for an additional 10 minutes, allowing flavors to meld.
7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, stir gently, and remove from heat. Serve hot with injera or flatbread.