Spiced Doro Wat Braised Chicken with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 in a deeply spiced berbere sauce enriched with niter kibbeh and complemented by tender hard-boiled eggs. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs niter kibbeh, yellow onion, finely chopped, garlic cloves, minced 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

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Ingredients

6 pieces chicken drumsticks or thighs, skin removed
4 tablespoons niter kibbeh
2 large yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons ginger, minced
3 tablespoons berbere spice blend
3 tablespoons tomato paste
2 cups water
6 hard-boiled eggs, peeled
to taste salt

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Instructions

Step 1: Heat 4 tablespoons niter kibbeh in a large heavy-bottomed pot over medium heat. Add 2 large finely chopped yellow onions and cook, stirring often, for 15 minutes until deeply caramelized and fragrant.
Step 2: Add 4 minced garlic cloves and 2 tablespoons minced ginger, cooking for 3 minutes until aromatic.
Step 3: Stir in 3 tablespoons berbere spice blend and 3 tablespoons tomato paste; cook for 5 minutes, stirring frequently to meld flavors.
Step 4: Add 6 chicken pieces and 2 cups water, bringing to a boil. Reduce heat to low, cover, and simmer for 40 minutes until chicken is tender.
Step 5: Add 6 peeled hard-boiled eggs, submerge in sauce, and simmer uncovered for an additional 10 minutes to absorb flavors.
Step 6: Season with salt to taste and serve hot with injera or bread for dipping.