Doro Wot Express (Ethiopian Berbere-Spiced Chicken & Boiled Egg Stew with Niter Kibbeh) – Authentic Ethiopia Recipe

Ethiopia’s most revered national feast dish: chicken and boiled eggs simmered in a rich, aromatic berbere onion sauce.

Country of Origin
🇪🇹 Ethiopia (East Africa, Africa)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Seared chicken thighs, 3 finely diced red onions slow-caramelized, Peeled boiled eggs and soft flatbread/injera, Ethiopian berbere spice, Niter kibbeh (cardamom-fenugreek-ginger spiced butter)

Ingredients for Doro Wot Express (Ethiopian Berbere-Spiced Chicken & Boiled Egg Stew with Niter Kibbeh) (4 Servings)

  • 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
  • 1.5 cups 3 finely diced red onions slow-caramelized, washed and trimmed
  • 1 cup peeled boiled eggs and soft flatbread/injera
  • 1 medium onion and 3 cloves garlic, finely minced with Ethiopian berbere spice
  • 1.5 tbsp traditional Ethiopia seasoning (niter kibbeh (cardamom-fenugreek-ginger spiced butter), garlic, ginger)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs for 5 minutes.
  2. Add minced onion, garlic, Ethiopian berbere spice, and niter kibbeh (cardamom-fenugreek-ginger spiced butter), garlic, ginger, stirring for 2 minutes until deeply aromatic.
  3. Add 3 finely diced red onions slow-caramelized and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in peeled boiled eggs and soft flatbread/injera right before serving warm.

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