Slow-Simmered Ethiopian Doro Wat with Berbere Spiced Chicken

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A traditional Ethiopian chicken stew simmered slowly in a rich, spicy berbere sauce seasoned with fresh lemon and aromatic spices. This Ethiopian-inspired curry recipe, ready in about 80 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 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

• 2 pounds, cut into 3 pieces each chicken thighs
• 2 tablespoons, freshly squeezed lemon juice
• 4 tablespoons ghee
• 2 cups, finely diced yellow onion
• 4, minced garlic cloves
• 1 tablespoon, minced ginger root
• 3 tablespoons berbere spice mix
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon, or to taste salt
• 4, peeled hard-boiled eggs

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 2 pounds of chicken thighs cut into 3 pieces each in a bowl and squeeze 2 tablespoons of freshly squeezed lemon juice over the chicken, tossing well to coat; set aside.
2. Step 2: Heat 4 tablespoons of ghee in a large heavy-bottom pot over medium heat until shimmering. Add 2 cups of finely diced yellow onion and sauté for 10-12 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
3. Step 3: Stir in 4 minced garlic cloves and 1 tablespoon of minced ginger root, cooking for 2 minutes until fragrant.
4. Step 4: Add 3 tablespoons of berbere spice mix and 2 tablespoons of tomato paste; stir continuously for 3 minutes to toast the spices and develop a deep aroma.
5. Step 5: Add the lemon-marinated chicken pieces to the pot and sear for 5 minutes, turning occasionally to brown all sides.
6. Step 6: Pour in 1 cup of chicken broth and sprinkle 1 teaspoon of salt over the stew, then reduce heat to low, cover, and simmer gently for 45 minutes until the chicken is tender and the sauce thickens.
7. Step 7: In the last 10 minutes of cooking, add 4 peeled hard-boiled eggs to the stew to absorb the sauce flavors.
8. Step 8: Taste and adjust seasoning with additional salt if needed before serving the stew hot with injera or rice.