Slow-Simmered Ethiopian Doro Wat with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 drafted and published.

A deeply flavorful Ethiopian chicken stew slow-cooked in a berbere-spiced onion and clarified butter sauce, enriched with hard-boiled eggs. This Ethiopian chicken recipe, ready in about 110 minutes, pairs chicken drumsticks, yellow onions, and niter kibbeh (spiced clarified butter) for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 90 min Serves 6 Ethiopian cuisine 450 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large heavy-bottomed pot, heat 1/2 cup niter kibbeh over medium-low heat. Add 4 thinly sliced large yellow onions and cook slowly for 30 minutes, stirring frequently until deeply caramelized and golden brown.
Step 2: Stir in 4 minced garlic cloves and 2 tbsp minced fresh ginger, cooking for 2 minutes until aromatic.
Step 3: Add 3 tbsp berbere spice blend and 3 tbsp tomato paste, stir continuously for 3 minutes to blend and toast spices.
Step 4: Add 8 skinless chicken drumsticks to the pot, coating them in the sauce, and cook for 5 minutes on medium heat.
Step 5: Pour in 2 cups chicken broth, season with 2 tsp salt and 1 tsp black pepper, bring to a simmer.
Step 6: Reduce heat to low, cover partially, and simmer gently for 45 minutes until chicken is tender.
Step 7: Add 6 peeled hard-boiled eggs, nestling them into the stew, and cook uncovered for an additional 10 minutes to absorb flavors.
Step 8: Remove from heat and serve hot with injera or flatbread.