Traditional Doro Wat Ethiopian Chicken Stew with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty Ethiopian chicken stew with deeply caramelized onions, spicy berbere seasoning, and tender hard-boiled eggs, slow-simmered for rich flavor. This Ethiopian-inspired curry recipe, ready in about 80 minutes, pairs whole chicken legs, yellow onions, berbere spice blend 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

• 4, skin removed and split whole chicken legs
• 4 large, thinly sliced yellow onions
• 4 tablespoons berbere spice blend
• 5 cloves, minced garlic cloves
• 2 tablespoons, minced fresh ginger
• 2 tablespoons tomato paste
• 1.5 cups water
• 4 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 6, peeled hard-boiled eggs
• 1 tablespoon red wine vinegar

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

Instructions

1. Step 1: Heat 4 tablespoons olive oil in a large heavy pot over medium heat. Add 4 large thinly sliced yellow onions and cook for 20 minutes, stirring often, until deeply caramelized and turning golden brown.
2. Step 2: Stir in 5 minced garlic cloves and 2 tablespoons minced fresh ginger; cook for 3 minutes until fragrant.
3. Step 3: Add 4 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring constantly for 2 minutes to toast the spices and deepen flavor.
4. Step 4: Add 4 whole split chicken legs, turning to coat in the onion and spice mixture.
5. Step 5: Pour in 1.5 cups water and season with 1.5 teaspoons salt, 1 teaspoon black pepper, and 1 tablespoon red wine vinegar. Bring to a gentle simmer, cover partially, and cook for 50 minutes, stirring occasionally until the chicken is tender and sauce thickens.
6. Step 6: Gently add 6 peeled hard-boiled eggs to the stew during the last 10 minutes of cooking to absorb the sauce's flavors.
7. Step 7: Serve hot with injera or steamed rice for a classic Ethiopian meal.