Slow-Simmered Doro Wat Chicken Stew with Spiced Niter Kibbeh

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

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 developed and reviewed.

A classic Ethiopian chicken stew featuring tender chicken thighs simmered in a rich, spicy berbere sauce enhanced with traditional spiced clarified butter. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, berbere spice, niter kibbeh (spiced clarified butter) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 60 min Serves 4 Ethiopian cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6, bone-in, skin removed chicken thighs
3 tbsp berbere spice
4 tbsp niter kibbeh (spiced clarified butter)
2 large, finely chopped yellow onion
4, minced garlic cloves
1 inch, grated ginger root
2 tbsp tomato paste
2 cups water
4, peeled hard-boiled eggs
1 1/2 tsp salt
1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Melt 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until shimmering. Add 2 large finely chopped yellow onions and cook for 15 minutes, stirring frequently, until deeply caramelized and golden brown.
Step 2: Add 4 minced garlic cloves and 1 inch grated ginger root, cooking for 2 minutes until fragrant.
Step 3: Stir in 3 tbsp berbere spice and 2 tbsp tomato paste, cooking for 3 minutes until the mixture thickens and the spices release their aroma.
Step 4: Add 6 chicken thighs, turning to coat them in the sauce. Pour in 2 cups water, season with 1 1/2 tsp salt and 1 tsp black pepper, then bring to a gentle simmer.
Step 5: Cover and cook on low heat for 45 minutes, stirring occasionally until chicken is tender and sauce has thickened.
Step 6: Add 4 peeled hard-boiled eggs to the stew, simmering uncovered for an additional 10 minutes to infuse flavors.
Step 7: Serve the doro wat hot with injera or steamed rice for a hearty meal.