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

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 Ethiopian chicken stew simmered in a spiced berbere onion sauce, served with hard-boiled eggs for a hearty meal. This African recipe, ready in about 90 minutes, pairs chicken drumsticks, yellow onions, vegetable oil 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 "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: 70 min Serves 6 Ethiopian cuisine 450 cal/serving

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Ingredients

6 pieces chicken drumsticks
3 large, thinly sliced yellow onions
1/4 cup vegetable oil
3 tbsp berbere spice
4, minced garlic cloves
2 tbsp, minced ginger
2 tbsp tomato paste
1 cup water
1 1/2 tsp salt
1 tsp black pepper
6 large eggs
1 tbsp lemon juice

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Instructions

Step 1: In a large non-stick pot, heat 1/4 cup vegetable oil over medium-low heat. Add 3 large thinly sliced yellow onions and cook, stirring frequently, for 20 minutes until deeply caramelized and golden brown.
Step 2: Stir in 3 tbsp berbere spice, 4 minced garlic cloves, and 2 tbsp minced ginger, cooking for 3 minutes until fragrant.
Step 3: Add 2 tbsp tomato paste and 1 cup water, stirring to blend the sauce.
Step 4: Season sauce with 1 1/2 tsp salt and 1 tsp black pepper.
Step 5: Add 6 chicken drumsticks to the pot, coating evenly with the sauce.
Step 6: Cover and simmer on low heat for 45 minutes to 1 hour, turning chicken occasionally until the meat is tender and sauce thickens.
Step 7: Meanwhile, place 6 large eggs in a saucepan with cold water, bring to a boil, and cook for 10 minutes. Cool eggs under cold water and peel.
Step 8: Just before serving, add the peeled hard-boiled eggs and 1 tbsp lemon juice to the stew and gently warm through for 5 minutes.
Step 9: Serve the Doro Wat hot with injera or rice.