Spiced Ethiopian-Style Chicken and Egg Stew with Tomato and Berbere

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty stew blending tender chicken thighs and hard-boiled eggs simmered in a robust tomato and berbere sauce infused with traditional Ethiopian spices. This Ethiopian-inspired curry recipe, ready in about 90 minutes, pairs bone-in chicken thighs, hard-boiled eggs, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, skin removed and cut into 3 pieces each bone-in chicken thighs
• 6, peeled hard-boiled eggs
• 2 large, finely diced yellow onions
• 3, minced garlic cloves
• 1 tablespoon, minced ginger
• 4 tablespoons berbere spice blend
• 3 tablespoons tomato paste
• 5 tablespoons ghee
• 2 1/2 cups chicken stock
• 1 tablespoon lemon juice
• to taste salt
• 1 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse and pat dry 2 pounds of bone-in chicken thighs with skin removed, then cut each thigh into 3 pieces. Toss the chicken with 1 tablespoon lemon juice and set aside for 10 minutes.
2. Step 2: Heat 5 tablespoons of ghee in a heavy-bottom pot over medium heat until melted and hot. Add 2 large finely diced yellow onions and cook, stirring often, for 12-15 minutes until deeply softened and golden brown.
3. Step 3: Stir in 3 minced garlic cloves and 1 tablespoon minced ginger, cooking for 2 minutes until aromatic.
4. Step 4: Add 4 tablespoons of berbere spice blend and 3 tablespoons tomato paste, cooking for 4 minutes while stirring to develop a rich, fragrant base.
5. Step 5: Add the chicken pieces to the pot, stirring well to coat in the spice mixture, and cook for 6 minutes until lightly browned.
6. Step 6: Pour in 2 1/2 cups chicken stock, bring to a simmer, reduce heat to low, cover, and cook gently for 50 minutes until the chicken is tender.
7. Step 7: Carefully add 6 peeled hard-boiled eggs into the stew, cover, and cook for an additional 10 minutes to warm the eggs and infuse flavor.
8. Step 8: Season the stew with salt to taste and 1 teaspoon black pepper, stir gently, and serve hot with injera or your favorite flatbread.