Slow-Cooked Doro Wat Chicken with Berbere Sauce

By AislePrompt Editorial · ·

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.

Tender chicken thighs slow-cooked in a rich, spicy berbere sauce with Ethiopian flavors and served with hard-boiled eggs. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, yellow onion, 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 "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 6 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 large finely chopped yellow onions and cook, stirring frequently, for 15 minutes until deeply caramelized and golden brown.
  2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp minced ginger root, cooking for 2 more minutes until fragrant.
  3. Step 3: Add 3 tbsp berbere spice mix and 3 tbsp tomato paste to the pot, stirring constantly for 3 minutes to toast the spices and develop the sauce.
  4. Step 4: Add 6 bone-in chicken thighs to the pot, turning to coat with the sauce, and cook for 5 minutes to brown the skin lightly.
  5. Step 5: Pour in 2 cups water, season with 1 1/2 tsp salt and 1 tsp black pepper, and bring to a simmer.
  6. Step 6: Cover the pot, reduce heat to low, and simmer gently for 45 minutes until chicken is tender and cooked through.
  7. Step 7: During the last 10 minutes, nestle 6 peeled hard-boiled eggs into the sauce to absorb flavor and heat through.
  8. Step 8: Serve hot with injera or rice to soak up the spicy berbere sauce.

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