Slow-Braised Ethiopian Doro Wat with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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, spicy chicken stew slow-cooked in a berbere and niter kibbeh-infused sauce, traditionally served with hard-boiled eggs. This Ethiopian-inspired chicken recipe, ready in about 95 minutes, pairs bone-in chicken thighs, niter kibbeh (Ethiopian spiced butter), yellow onions 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.

Prep: 20 min Cook: 75 min Serves 4 Ethiopian cuisine 450 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
4 tbsp niter kibbeh (Ethiopian spiced butter)
3 large, finely chopped yellow onions
4, minced garlic cloves
2 tbsp, minced ginger root
3 tbsp berbere spice blend
2 tbsp tomato paste
2 cups water
4, peeled hard-boiled eggs
2 tsp salt
1 tsp black pepper

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Instructions

Step 1: In a large heavy-bottomed pot, melt 4 tbsp niter kibbeh over medium heat. Add 3 large finely chopped yellow onions and sauté for 15 minutes, stirring frequently until deeply caramelized and golden brown.
Step 2: Stir in 4 minced garlic cloves and 2 tbsp minced ginger root. Cook for 2 minutes until fragrant.
Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste. Cook for 3 minutes, stirring continuously to develop the sauce.
Step 4: Add 6 bone-in chicken thighs to the pot, turning to coat with the sauce. Pour in 2 cups water, season with 2 tsp salt and 1 tsp black pepper.
Step 5: Bring to a simmer, cover, and cook on low heat for 1 hour until chicken is tender.
Step 6: Carefully nestle 4 peeled hard-boiled eggs into the stew during the last 15 minutes of cooking to absorb flavors.
Step 7: Serve hot with injera or rice, spooning plenty of sauce over chicken and eggs.