Slow-Simmered Berbere Chicken Wat with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A deeply spiced Ethiopian chicken stew featuring berbere spice blend and tender hard-boiled eggs simmered in a rich, fragrant sauce. This Ethiopian chicken recipe (gluten free), ready in about 75 minutes, pairs boneless skinless chicken thighs, berbere spice blend, and yellow onions, finely chopped for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

• 1.5 pounds boneless skinless chicken thighs
• 3 tbsp berbere spice blend
• 2 cups yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp tomato paste
• 4 tbsp vegetable oil
• 2 cups water
• 4 hard-boiled eggs
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 cups finely chopped yellow onions and sauté for 15 minutes, stirring often until the onions are deeply golden and caramelized.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring continuously for 3 minutes to toast the spices and develop aroma.
4. Step 4: Add 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces, tossing to coat with the spice mixture and cooking for 5 minutes until the chicken starts to brown.
5. Step 5: Pour in 2 cups water, bring to a gentle simmer, cover partially, and cook for 35 minutes until the chicken is tender and the sauce thickens.
6. Step 6: Meanwhile, peel 4 hard-boiled eggs and add them to the stew during the last 10 minutes of cooking to absorb flavor.
7. Step 7: Season the stew with 1 tsp salt and 1/2 tsp black pepper, stirring gently. Cook uncovered for an additional 5 minutes until the sauce coats the chicken and eggs thickly.
8. Step 8: Remove from heat and let rest for 5 minutes before serving with injera or flatbread.