Soups & Stews
Doro what
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Onion-rich chicken stew with eggs.
Timing
- Active approx. 35 minutes
- Cooking/Baking: 30-40 mins onions, 45-60 mins chicken
- Rest/cooling: 5 min. Set
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 445 kcal
- Protein
- ≈ 32.9 g
- Carbohydrates
- ≈ 6.9 g
- Fat
- ≈ 30.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 405–475 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Chicken, leg (thigh and drumstick), with skin, raw
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg chicken pieces · ≈ 936 g · Edible amount without bones or shells
Chicken, leg (thigh and drumstick), with skin, raw (MT:03.225)
Starting amount × assumed fraction (calculation scenario): 1200 g × 78% = 936 g
Varied quantity range: 816–1020 g - 600 g onions · ≈ 600 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 3 tbsp berbere · ≈ 21 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 60 g Niter kibbeh or butter · ≈ 60 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 4 hard-boiled eggs · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei gekocht (E111132) - 250 ml water · ≈ 250 g · Assumed quantity / reference product
Trinkwasser (N110000)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg chicken pieces
- 600 g onions
- 3 tbsp berbere
- 60 g Niter kibbeh or butter
- 3 cloves of garlic
- 4 hard-boiled eggs
- 250 ml water
Instructions
- Chop onions very finely. Simmer in a heavy pot over a low heat for about 30-40 minutes without fat until soft; Add a little of the suggested 250 ml of water in portions so that nothing burns.
- Stir in niter kibbeh or butter, minced garlic and berbere. Gently heat the spices for 2-3 minutes, do not allow them to turn black.
- Add the chicken pieces, turn the mixture and add the remaining water. Cover and simmer gently for about 45-60 minutes.
- Check at least 74 °C in the thickest part. Add hard-boiled, peeled eggs and heat completely in the sauce; Let sit for 5 minutes before serving.
Tips
- Cook the onion base patiently; it forms the basis of the sauce.
- Nicolaus says: “First prepare, then the green helper can have a hand.”
- Food safety: Process raw meat separately from ready-to-eat ingredients. Poultry at least 74 °C in the core; other complete heating after reliable temperature-time control. Cool leftovers quickly in shallow containers and refrigerate.
