Slow-Simmered Ethiopian Berbere Chicken Stew with Hard-Boiled Eggs

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

A rich and spicy Ethiopian chicken stew flavored with berbere spice, slow-simmered with onions, garlic, and tomatoes, finished with hard-boiled eggs for a traditional touch. This Ethiopian-inspired curry recipe (gluten free), ready in about 75 minutes, pairs chicken drumsticks, berbere spice blend, large onions 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 rice, quinoa, or a quick salad. 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

• 8 pieces chicken drumsticks
• 3 tbsp berbere spice blend
• 3, thinly sliced large onions
• 6, minced garlic cloves
• 2 tbsp, grated fresh ginger
• 3 tbsp tomato paste
• 14 oz can diced tomatoes
• 4 tbsp vegetable oil
• 2 cups chicken broth
• 6, 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

Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 thinly sliced large onions and cook, stirring frequently, for 15 minutes until deeply caramelized and golden brown.
2. Step 2: Stir in 6 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 3 tbsp berbere spice blend and 3 tbsp tomato paste, stirring constantly for 3 minutes to toast the spices and deepen the sauce color.
4. Step 4: Pour in 14 oz canned diced tomatoes and 2 cups chicken broth; stir to combine and bring to a simmer.
5. Step 5: Season 8 chicken drumsticks with 1 1/2 tsp salt and 1 tsp black pepper, then nestle them into the sauce, cover, and reduce heat to low. Simmer gently for 45 minutes until chicken is tender and sauce thickens.
6. Step 6: Meanwhile, boil 6 eggs for 10 minutes until hard-boiled, then peel and set aside.
7. Step 7: Add the peeled hard-boiled eggs to the stew during the last 10 minutes of cooking to absorb flavors and warm through.
8. Step 8: Adjust seasoning if needed and serve hot over basmati rice or injera flatbread.