Slow-Simmered Berbere Chicken Wat

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

A deeply spiced Ethiopian chicken stew cooked slowly in a rich berbere-infused sauce, perfect for sharing over injera. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs berbere spice blend, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lbs whole chicken thighs, skin removed and cut into pieces
• 3 tbsp berbere spice blend
• 2 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 2 tbsp tomato paste
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 4, peeled hard-boiled eggs

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Instructions

1. Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and fragrant, about 2 minutes. Add 2 large finely chopped yellow onions and sauté, stirring often, for 15 minutes until deeply caramelized and golden brown.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until aromatic. Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring continuously for 3 minutes until the spices bloom and coat the onions.
3. Step 3: Add 2 lbs chicken thigh pieces, tossing to coat in the spiced mixture. Season with 1 tsp salt and 1/2 tsp black pepper. Pour in 2 cups water, bring to a gentle simmer, then reduce heat to low and cover.
4. Step 4: Let the stew cook gently for 45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens to a rich, deep red consistency.
5. Step 5: Add 4 peeled hard-boiled eggs to the pot, submerging them in the sauce. Simmer uncovered for another 10 minutes to absorb flavors. Serve hot with injera or flatbread.