Slow-Braised Doro Wat Chicken Stew

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A flavorful Ethiopian chicken stew slow-braised in a rich berbere and onion sauce, served traditionally with injera or rice. This Ethiopian-inspired chicken recipe, ready in about 85 minutes, pairs whole chicken legs, yellow onions, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 4 (about 1.5 lbs) whole chicken legs
• 3 large, thinly sliced yellow onions
• 4 minced garlic cloves
• 1 inch grated ginger root
• 3 tbsp berbere spice
• 2 tbsp tomato paste
• 4 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 2 cups water or chicken broth
• 4 peeled (optional) hard-boiled eggs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 4 tbsp niter kibbeh or unsalted butter in a large heavy-bottomed pot over medium heat. Add 3 large thinly sliced yellow onions and cook, stirring frequently, for 15-20 minutes until deeply caramelized and soft.
2. Step 2: Stir in 4 minced garlic cloves, 1 inch grated ginger root, and 3 tbsp berbere spice, cooking for 3 minutes until fragrant and the spices darken.
3. Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to combine.
4. Step 4: Add 4 whole chicken legs and sear for 5 minutes, turning to brown all sides.
5. Step 5: Pour in 2 cups water or chicken broth, add 1 1/2 tsp salt and 1 tsp black pepper, then bring to a simmer. Cover and reduce heat to low, braising for 45 minutes until chicken is tender.
6. Step 6: Optional: Add 4 peeled hard-boiled eggs to the pot during the last 10 minutes to absorb flavors.
7. Step 7: Finish with 1 tbsp lemon juice stirred in just before serving. Serve hot with injera or steamed rice.