Slow-Simmered Ethiopian Berbere Chicken with Hard-Boiled Eggs

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

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 richly spiced Ethiopian chicken stew infused with berbere spice, slow-simmered with onions, garlic, and tomatoes, finished with tender hard-boiled eggs. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs chicken drumsticks, berbere spice blend, large yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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: 65 min Serves 6 Ethiopian cuisine 460 cal/serving

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Ingredients

8 pieces chicken drumsticks
3 tbsp berbere spice blend
3, thinly sliced large yellow onions
6, minced garlic cloves
2 tbsp, grated fresh ginger
2 tbsp tomato paste
1 cup diced tomatoes
2 cups chicken broth
6, peeled hard-boiled eggs
4 tbsp niter kibbeh (spiced clarified butter) or unsalted butter
to taste salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: In a large pot, melt 4 tbsp niter kibbeh or unsalted butter over medium heat. Add 3 thinly sliced large yellow onions and cook for 15 minutes, stirring frequently until deeply caramelized and brown but not burnt.
Step 2: Stir in 6 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 3 minutes until the spices bloom and the mixture thickens.
Step 4: Add 8 chicken drumsticks and season with salt and 1/2 tsp black pepper. Brown the chicken on all sides for 5-7 minutes.
Step 5: Pour in 1 cup diced tomatoes and 2 cups chicken broth, bring to a simmer, then reduce heat to low and cover. Cook gently for 45 minutes, stirring occasionally until the chicken is tender.
Step 6: Add 6 peeled hard-boiled eggs to the pot, spooning sauce over them and simmer for an additional 10 minutes.
Step 7: Finish with 1 tbsp lemon juice, adjust seasoning with salt if needed, and serve immediately over basmati rice or injera flatbread.