Slow-Simmered Berbere-Spiced Doro Wat with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

A traditional Ethiopian chicken stew rich with berbere spice and slow-cooked onions, served with tender hard-boiled eggs. This Ethiopian-inspired chicken recipe, ready in about 90 minutes, pairs chicken thighs, berbere spice mix, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 70 min Serves 6 Ethiopian cuisine 450 cal/serving

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Ingredients

2 lbs, bone-in, skin removed chicken thighs
3 tbsp berbere spice mix
3 large, thinly sliced yellow onions
4, minced garlic cloves
2 tbsp, minced ginger root
2 tbsp tomato paste
1/4 cup vegetable oil
2 cups water
6, peeled hard-boiled eggs
1 1/2 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 1/4 cup vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 large thinly sliced yellow onions and cook for 20 minutes, stirring frequently, until deep brown and caramelized but not burnt.
Step 2: Stir in 4 minced garlic cloves, 2 tbsp minced ginger root, and 3 tbsp berbere spice mix, cooking for 3 minutes until fragrant and the oil turns reddish.
Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, then add 2 lbs chicken thighs, coating them well with the onion and spice mixture.
Step 4: Pour in 2 cups water, season with 1 1/2 tsp salt and 1/2 tsp black pepper, bring to a simmer, cover, and cook on low heat for 45 minutes to 1 hour until the chicken is tender.
Step 5: Add 6 peeled hard-boiled eggs to the stew during the last 10 minutes, allowing them to absorb the flavors.
Step 6: Serve hot with injera or flatbread to soak up the rich sauce.