Slow-Simmered Ethiopian Doro Wat Chicken Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A deeply spiced Ethiopian chicken stew with berbere and niter kibbeh, slow-cooked to tender perfection and served with hard-boiled eggs. This African recipe, ready in about 90 minutes, pairs chicken drumsticks, berbere spice blend, 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 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

• 8 pieces chicken drumsticks
• 3 tbsp berbere spice blend
• 4 tbsp niter kibbeh (spiced clarified butter)
• 3 large, finely chopped yellow onions
• 5 cloves, minced garlic cloves
• 2 tbsp, grated ginger root
• 2 tbsp tomato paste
• 2 cups water
• 6, peeled hard-boiled eggs
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottom pot over medium heat until melted and fragrant, about 1 minute.
2. Step 2: Add 3 large finely chopped yellow onions and cook over medium heat, stirring often, for 20 minutes until soft and golden brown, being careful not to burn.
3. Step 3: Stir in 5 minced garlic cloves and 2 tbsp grated ginger, cooking for 2 minutes until aromatic.
4. Step 4: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring well to coat the onion mixture and cook for 3 minutes until the spices bloom and deepen in color.
5. Step 5: Add 8 chicken drumsticks, turning to coat in the spice mixture, and season with 2 tsp salt and 1 tsp black pepper.
6. Step 6: Pour in 2 cups water, bring to a simmer, then reduce heat to low, cover partially, and cook for 45 minutes until the chicken is tender and the sauce thickens.
7. Step 7: Add 6 peeled hard-boiled eggs to the stew, submerging them, and cook uncovered for another 10 minutes to absorb flavors.
8. Step 8: Adjust seasoning if needed, then serve hot with injera or rice.