Slow-Cooked Ethiopian Doro Wat with Berbere and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A traditional Ethiopian chicken stew slow-cooked with berbere spices, caramelized onions, and enriched with hard-boiled eggs for a hearty, flavorful dish. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs bone-in chicken drumsticks, berbere spice mix, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 5, 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.

Ingredients

• 2 pounds bone-in chicken drumsticks
• 3 tablespoons berbere spice mix
• 3 large, thinly sliced yellow onions
• 5, minced garlic cloves
• 2 tablespoons, grated fresh ginger
• 4 tablespoons clarified butter (niter kibbeh) or unsalted butter
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4, hard-boiled and peeled large eggs
• 1 tablespoon lemon juice

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Instructions

1. Step 1: In a large heavy-bottom pot over medium heat, melt 4 tablespoons clarified butter or unsalted butter until shimmering. Add 3 large thinly sliced yellow onions and cook for 20 minutes, stirring often until onions are deeply caramelized and brown.
2. Step 2: Stir in 5 minced garlic cloves and 2 tablespoons grated fresh ginger, cooking for 2 minutes until aromatic.
3. Step 3: Add 3 tablespoons berbere spice mix and 2 tablespoons tomato paste, cooking for 3 minutes while stirring to roast the spices and paste.
4. Step 4: Add 2 pounds bone-in chicken drumsticks to the pot, stirring to coat with the onion-spice mixture. Cook for 5 minutes until chicken starts to brown.
5. Step 5: Pour in 1 cup chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes.
6. Step 6: Add 4 peeled hard-boiled large eggs and 1 tablespoon lemon juice, gently stirring them into the stew. Continue simmering uncovered for 10 minutes to allow flavors to meld and sauce to thicken.
7. Step 7: Taste and adjust seasoning if needed before serving.