Slow-Simmered Doro Wat with Berbere and Ghee

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

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 rich Ethiopian chicken stew featuring tender chicken thighs simmered in a deeply spiced berbere and ghee sauce. This Ethiopian-inspired curry recipe, ready in about 90 minutes, pairs chicken thighs, lemon juice, ghee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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

Ingredients

2 pounds, skin-on, cut into 3 pieces each chicken thighs
3 tablespoons lemon juice
4 tablespoons ghee
3 cups, finely diced yellow onions
4 cloves, minced garlic cloves
3 tablespoons berbere spice blend
2 tablespoons tomato paste
2 cups chicken broth
1 1/2 teaspoons salt
4, peeled hard boiled eggs

The chef’s knife we’d prep this with → Best Chef's Knives 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: In a large bowl, toss 2 pounds of chicken thighs cut into 3 pieces each with 3 tablespoons of lemon juice and 1 teaspoon of salt; set aside to marinate for 15 minutes.
Step 2: Heat 4 tablespoons of ghee in a heavy-bottom pot over medium heat until shimmering, then add 3 cups of finely diced yellow onions and cook, stirring frequently, for 15 minutes until golden and softened.
Step 3: Stir in 4 minced garlic cloves, 3 tablespoons of berbere spice blend, and 2 tablespoons of tomato paste; cook for 3 minutes until fragrant and the spices bloom.
Step 4: Add the marinated chicken pieces and sear for 5 minutes, turning to coat with the onion and spice mixture.
Step 5: Pour in 2 cups of chicken broth, bring to a simmer, then reduce heat to low and cover, cooking gently for 45 minutes until the chicken is tender and the sauce thickens.
Step 6: Season with an additional 1/2 teaspoon salt if needed and nestle 4 peeled hard boiled eggs into the stew; cook uncovered for 10 more minutes to allow flavors to meld.