Spiced Berbere-Infused Doro Wat Chicken Stew

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 hearty Ethiopian chicken stew simmered with traditional berbere spice blend and clarified butter, delivering deep, warming flavors with tender chicken. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs whole chicken, cut into pieces, berbere spice blend, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 60 min Serves 6 Ethiopian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pounds whole chicken, cut into pieces
3 tablespoons berbere spice blend
4 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
3 cups yellow onions, finely chopped
4 garlic cloves, minced
2 tablespoons ginger, minced
2 tablespoons tomato paste
2 cups water
4 hard-boiled eggs
2 teaspoons salt
1 teaspoon black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 4 tablespoons of niter kibbeh in a large pot over medium heat. Add 3 cups finely chopped yellow onions and cook for 15-20 minutes, stirring frequently, until the onions are deeply caramelized and fragrant.
Step 2: Stir in 4 minced garlic cloves and 2 tablespoons minced ginger, cooking for 2 minutes until aromatic. Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring for 3 minutes until the spices bloom and the mixture turns a rich red.
Step 3: Add 2 pounds chicken pieces to the pot, coating them well with the spiced onion mixture. Cook for 7-8 minutes, turning occasionally, until the chicken is lightly browned.
Step 4: Pour in 2 cups water, bring the stew to a simmer, cover, and cook on low heat for 40 minutes until the chicken is tender and the sauce thickens.
Step 5: Season with 2 teaspoons salt and 1 teaspoon black pepper. Peel 4 hard-boiled eggs and add them to the stew during the last 10 minutes to absorb the flavors. Serve hot with injera or rice.