Slow-Cooked Doro Wat Chicken Stew with Spiced Niter Kibbeh

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 simmered in a deep blend of berbere and niter kibbeh butter, delivering bold, warming flavors. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, berbere spice, niter kibbeh (spiced clarified butter) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large heavy pot, melt 4 tbsp niter kibbeh over medium heat until fragrant, about 2 minutes.
Step 2: Add 2 large finely chopped yellow onions and cook for 15 minutes, stirring frequently, until deeply caramelized and golden brown.
Step 3: Stir in 4 minced garlic cloves, 2 tbsp minced ginger, and 3 tbsp berbere spice; cook for 3 minutes until the mixture is aromatic and the spices bloom.
Step 4: Add 3 tbsp tomato paste and cook for 2 minutes while stirring to blend evenly.
Step 5: Place 6 bone-in, skin-removed chicken thighs into the pot and coat with the sauce. Pour in 2 cups water, season with 1 1/2 tsp salt and 1 tsp black pepper.
Step 6: Bring to a gentle simmer, cover, and cook for 45 minutes until the chicken is tender and the sauce thickens.
Step 7: Add 4 peeled hard-boiled eggs to the stew in the last 10 minutes of cooking to absorb the flavors.
Step 8: Serve hot alongside injera or steamed rice for a traditional experience.