Simmered Chicken Doro Wat with Hard-Boiled Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich Ethiopian chicken stew slow-cooked in berbere sauce and served with hard-boiled eggs steeped in the spicy broth. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken drumsticks, berbere spice mix, yellow onion, finely chopped 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.

Prep: 20 min Cook: 60 min Serves 4 Ethiopian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 4 tbsp butter in a large heavy-bottomed pot over medium heat. Add 2 large finely chopped yellow onions and cook gently, stirring often, for 15 minutes until deeply caramelized and golden brown.
  2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp minced ginger, cooking for 2 minutes until fragrant. Add 3 tbsp berbere spice mix and 3 tbsp tomato paste, cooking for 3 minutes to bloom the spices.
  3. Step 3: Add 6 chicken drumsticks to the pot, turning to coat them thoroughly with the onion and spice mixture. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Pour in 2 cups water or chicken broth, bring to a simmer, then reduce heat to low. Cover and cook gently for 40 minutes until chicken is tender.
  5. Step 5: Add 4 peeled hard-boiled eggs to the stew and simmer uncovered for an additional 10 minutes to absorb the flavors.
  6. Step 6: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors. Serve hot with injera or flatbread to soak up the rich sauce.

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