Slow-Simmered Doro Wat Chicken Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 rich Ethiopian chicken stew simmered in a deeply spiced berbere and onion sauce, perfect for cozy dinners. This Ethiopian-inspired chicken recipe, ready in about 90 minutes, pairs bone-in chicken thighs, berbere spice blend, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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 4 Ethiopian cuisine 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp berbere spice blend
3 large, thinly sliced yellow onions
4, minced garlic cloves
2 inches, grated ginger root
3 tbsp tomato paste
2 cups water
4 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
4, peeled hard-boiled eggs
to taste salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 4 tbsp niter kibbeh or unsalted butter in a large heavy-bottomed pot over medium heat until melted.
Step 2: Add 3 large thinly sliced yellow onions and cook, stirring frequently, for 20-25 minutes until deeply caramelized and golden brown.
Step 3: Stir in 4 minced garlic cloves and 2 inches grated ginger root, cooking for 2 minutes until fragrant.
Step 4: Mix in 3 tbsp berbere spice blend and 3 tbsp tomato paste, cooking for 5 minutes while stirring to develop a thick, aromatic sauce.
Step 5: Add 6 bone-in chicken thighs to the pot, turning to coat them evenly with the sauce.
Step 6: Pour in 2 cups water, season with salt to taste and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and cook for 45 minutes until chicken is tender.
Step 7: Add 4 peeled hard-boiled eggs to the stew during the last 10 minutes of cooking to absorb flavors.
Step 8: Serve hot with injera flatbread or steamed rice to soak up the rich sauce.