Slow-Cooked Doro Wat Chicken Stew with Berbere and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A traditional Ethiopian chicken stew simmered slowly in a spicy berbere sauce, enriched with hard-boiled eggs for a comforting and flavorful meal. This Ethiopian chicken recipe, ready in about 80 minutes, pairs chicken thighs, bone-in and skin-on, yellow onions, and 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 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.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 3 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 2 inches ginger root, grated
• 3 tbsp berbere spice mix
• 4 tbsp niter kibbeh (Ethiopian spiced butter)
• 3 tbsp tomato paste
• 1 1/2 cups water
• 6 hard-boiled eggs, peeled
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: In a large heavy-bottomed pot over medium heat, melt 4 tbsp niter kibbeh until fragrant, about 2 minutes. Add 3 large thinly sliced yellow onions and cook, stirring frequently, for 20 minutes until deeply caramelized and golden brown.
2. Step 2: Stir in 4 minced garlic cloves and 2 inches grated ginger root, cooking for 2 minutes until aromatic.
3. Step 3: Add 3 tbsp berbere spice mix and 3 tbsp tomato paste, cooking for 3 minutes to toast the spices and develop a rich sauce.
4. Step 4: Add 2 lbs bone-in, skin-on chicken thighs to the pot, tossing to coat in the spiced onion mixture. Pour in 1 1/2 cups water, season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Bring to a simmer, cover partially, and reduce heat to low. Cook for 45 minutes, turning the chicken occasionally, until the meat is tender and sauce thickens.
6. Step 6: During the last 10 minutes of cooking, gently add 6 peeled hard-boiled eggs to the stew, allowing them to absorb the flavors.
7. Step 7: Serve the doro wat hot with injera or steamed rice, spooning the sauce generously over the chicken and eggs.