Slow-Simmered Berbere Chicken Stew with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A richly spiced Ethiopian chicken stew infused with berbere spice and simmered until tender, served with hard-boiled eggs for a traditional touch. This Ethiopian-inspired chicken recipe, ready in about 85 minutes, pairs bone-in chicken thighs, berbere spice blend, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 2 pounds bone-in chicken thighs
• 3 tablespoons berbere spice blend
• 2 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tablespoon, minced ginger root
• 2 tablespoons tomato paste
• 3 cups water
• 4, peeled hard-boiled eggs
• 3 tablespoons niter kibbeh (Ethiopian spiced butter)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 3 tablespoons niter kibbeh in a large heavy pot over medium heat until melted and fragrant, about 2 minutes.
2. Step 2: Add 2 large finely chopped yellow onions and cook, stirring frequently, for 10 minutes until deeply softened and golden brown.
3. Step 3: Stir in 4 minced garlic cloves and 1 tablespoon minced ginger root, cooking for 1 minute until aromatic.
4. Step 4: Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring for 2 minutes until the mixture darkens and thickens.
5. Step 5: Add 2 pounds bone-in chicken thighs, turning to coat in the spice mixture, and cook for 5 minutes to brown lightly.
6. Step 6: Pour in 3 cups water, bring to a boil, then reduce heat to low and cover. Simmer gently for 45 minutes until chicken is tender and sauce thickens.
7. Step 7: Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then nestle 4 peeled hard-boiled eggs into the stew and cook uncovered for 10 more minutes to absorb flavors.
8. Step 8: Remove from heat and let rest for 5 minutes before serving alongside injera or flatbread.