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

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A traditional Ethiopian chicken stew featuring slow-cooked chicken thighs in a deeply spiced berbere sauce, enriched with caramelized onions and served with hard-boiled eggs. This Ethiopian-inspired curry recipe, ready in about 105 minutes, pairs bone-in chicken drumsticks, berbere spice blend, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 2 pounds bone-in chicken drumsticks
• 4 tablespoons berbere spice blend
• 4 large, finely chopped yellow onions
• 5, minced garlic cloves
• 1.5 tablespoons, grated fresh ginger
• 3 tablespoons tomato paste
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 6, peeled hard-boiled eggs
• 1 cup water

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Instructions

1. Step 1: In a large heavy pot, heat 2 tablespoons vegetable oil and 3 tablespoons unsalted butter over medium heat until melted and hot. Add 4 large finely chopped yellow onions and cook, stirring frequently, for 25 minutes until onions are deeply caramelized and rich brown.
2. Step 2: Stir in 5 minced garlic cloves, 1.5 tablespoons grated fresh ginger, and 4 tablespoons berbere spice blend. Cook for 3 minutes until fragrant and the mixture is evenly coated.
3. Step 3: Add 3 tablespoons tomato paste and cook for 3 minutes, stirring constantly to deepen flavor and color.
4. Step 4: Pour in 1/2 cup dry white wine and 1 cup water, scraping the bottom of the pot to loosen browned bits.
5. Step 5: Season 2 pounds bone-in chicken drumsticks with 1.5 teaspoons salt and 1 teaspoon black pepper, then add to the pot. Reduce heat to low, cover, and simmer gently for 1 hour until chicken is very tender.
6. Step 6: Add 6 peeled hard-boiled eggs to the stew during the last 15 minutes of cooking to absorb the sauce's flavors.
7. Step 7: Remove from heat and serve with injera or steamed rice, spooning sauce generously over the chicken and eggs.