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 developed and reviewed.

A deeply flavorful Ethiopian chicken stew slow-cooked in a berbere-spiced onion and clarified butter sauce, enriched with hard-boiled eggs. This Ethiopian-inspired chicken recipe, ready in about 110 minutes, pairs chicken drumsticks, yellow onions, 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.

Prep: 20 min Cook: 90 min Serves 6 Ethiopian cuisine 450 cal/serving

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Ingredients

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