Stewed Doro Wat Chicken with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A richly spiced Ethiopian chicken stew slow-simmered in berbere sauce, served traditionally with hard-boiled eggs to balance the heat. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, yellow onions, garlic cloves 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.

Ingredients

• 6 pieces, skin removed chicken thighs
• 3 large, finely chopped yellow onions
• 4, minced garlic cloves
• 2 tbsp, minced ginger
• 3 tbsp berbere spice blend
• 4 tbsp niter kibbeh (spiced clarified butter)
• 2 tbsp tomato paste
• 1 cup water
• 2 tsp salt
• 6, peeled hard-boiled eggs
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat. Add 3 large finely chopped yellow onions and cook uncovered for 20 minutes, stirring often, until the onions become deeply golden and caramelized.
2. Step 2: Stir in 4 minced garlic cloves, 2 tbsp minced ginger, and 3 tbsp berbere spice blend into the caramelized onions, and cook for 5 minutes until fragrant and the spices darken.
3. Step 3: Add 2 tbsp tomato paste and cook for another 2 minutes, stirring constantly to combine.
4. Step 4: Add the 6 chicken thighs to the pot, coating them well with the onion and spice mixture. Pour in 1 cup water and 2 tsp salt, then bring to a simmer.
5. Step 5: Cover and cook over low heat for 45 minutes, turning the chicken occasionally, until the meat is tender and the sauce thickens.
6. Step 6: Add the 6 peeled hard-boiled eggs and 1 tbsp lemon juice to the stew, simmer uncovered for 10 more minutes to infuse flavor.
7. Step 7: Serve hot with injera or rice to soak up the richly spiced sauce.