Slow-Simmered Doro Wat Chicken Stew with Berbere and Hard-Boiled Eggs

By AislePrompt Editorial · ·

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.

Rich Ethiopian chicken stew slowly simmered with berbere spice and tomatoes, finished with hard-boiled eggs for a traditional hearty dish. This Ethiopian-inspired chicken recipe, ready in about 90 minutes, pairs chicken thighs, yellow onions, garlic cloves 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

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Instructions

  1. Step 1: In a large heavy-bottomed pot, heat 1/4 cup vegetable oil over medium-low heat. Add 3 large finely chopped yellow onions and cook slowly for 20 minutes, stirring often, until deeply caramelized and brown but not burnt.
  2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp minced ginger root, cooking for 2 minutes until fragrant.
  3. Step 3: Add 3 tbsp berbere spice mix and 3 tbsp tomato paste, stirring to coat the onion mixture and cooking for 3 minutes to deepen the flavors.
  4. Step 4: Add 2 lbs bone-in, skin-removed chicken thighs, turning to coat pieces in the spice mixture. Cook for 5 minutes until chicken starts to brown.
  5. Step 5: Pour in 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes until chicken is tender and sauce thickens.
  6. Step 6: Gently add 6 peeled hard-boiled eggs to the stew and simmer uncovered for an additional 10 minutes to absorb flavors.
  7. Step 7: Season with 1 1/2 tsp salt and 1 tsp black pepper, adjust to taste, and serve hot with injera or rice.

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