Slow-Braised 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 drafted and published.

A rich, deeply spiced Ethiopian chicken stew simmered slowly in a berbere and niter kibbeh sauce, served traditionally with hard-boiled eggs. This Ethiopian chicken recipe, ready in about 95 minutes, pairs chicken drumsticks, yellow onion, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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: 75 min Serves 6 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large heavy-bottomed pot over medium heat, melt 4 tbsp niter kibbeh until shimmering.
  2. Step 2: Add 3 large finely chopped yellow onions and cook, stirring frequently for 15 minutes until deeply browned and caramelized but not burnt.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp minced ginger root, cooking for 2 minutes until fragrant.
  4. Step 4: Mix in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 5 minutes until the spices release their aroma and the sauce thickens.
  5. Step 5: Add 6 skinless chicken drumsticks, turning to coat thoroughly with the sauce.
  6. Step 6: Pour in 2 cups water, season with 2 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
  7. Step 7: Add 6 peeled hard-boiled eggs to the pot, spooning sauce over them. Simmer uncovered for an additional 15 minutes to absorb flavors.
  8. Step 8: Remove from heat and serve hot with injera or rice to soak up the spicy sauce.

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