Slow-Cooked Doro Wat Chicken with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Tender chicken braised in a vibrant berbere and ginger-infused sauce, topped with perfectly cooked eggs. This Ethiopian-inspired curry recipe, ready in about 75 minutes, pairs chicken thighs, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 60 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
2 medium, finely chopped onion
1 tbsp, minced ginger
3 tbsp berbere spice blend
2 tbsp niter kibbeh
2 tbsp tomato paste
1 tbsp coconut oil
4, peeled hard-boiled eggs
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels. Season lightly with salt and pepper.
Step 2: Heat 2 tbsp niter kibbeh in a heavy pot over medium-high heat. Add 2 medium chopped onions and cook for 7 minutes until deeply golden and caramelized.
Step 3: Stir in 1 tbsp minced ginger, 3 tbsp berbere spice blend, and 2 tbsp tomato paste. Cook for 2 minutes until the spices are fragrant and oil separates from the mixture.
Step 4: Add the chicken thighs, skin-side down, and sear for 4 minutes until golden brown. Flip and cook for another 2 minutes.
Step 5: Pour in 1 cup water and bring to a simmer. Cover and cook on low heat for 45 minutes, or until chicken is fork-tender.
Step 6: Gently place 4 peeled hard-boiled eggs on top of the chicken. Cover and cook for 10 more minutes. Stir in 1 tbsp coconut oil and 2 tbsp chopped cilantro before serving.