Slow-Cooked Doro Wat Chicken Stew with Niter Kibbeh Butter

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 Ethiopian chicken stew slow-cooked in a spicy, clarified butter sauce infused with traditional niter kibbeh and berbere spices. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken drumsticks, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 60 min Serves 4 Ethiopian cuisine 500 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 pieces chicken drumsticks
1/4 cup niter kibbeh (Ethiopian spiced clarified butter)
2 large, finely chopped yellow onion
4, minced garlic cloves
2 tbsp, minced ginger root
3 tbsp berbere spice mix
3 tbsp tomato paste
2 cups water
4, peeled hard-boiled eggs
1 1/2 tsp salt

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large heavy-bottomed pot, melt 1/4 cup niter kibbeh over medium heat until fragrant, about 2 minutes.
Step 2: Add 2 large finely chopped yellow onions and sauté for 10 minutes, stirring frequently until deeply caramelized and golden brown.
Step 3: Stir in 4 minced garlic cloves and 2 tbsp minced ginger root, cooking for 3 minutes until aromatic.
Step 4: Add 3 tbsp berbere spice mix and 3 tbsp tomato paste, stirring continuously for 5 minutes to release the spices’ oils and deepen the flavors.
Step 5: Season 8 chicken drumsticks with 1 1/2 tsp salt and add them to the pot, turning to coat evenly with the spice mixture. Cook for 5 minutes to brown the chicken.
Step 6: Pour in 2 cups water, bring to a simmer, then reduce heat to low and cover. Cook gently for 45 minutes until the chicken is tender and the sauce thickens.
Step 7: Add 4 peeled hard-boiled eggs to the stew during the last 10 minutes to absorb the flavors.
Step 8: Serve hot with injera or steamed rice for a traditional Ethiopian meal.