Doro Wat

Ingredients

• •4 chicken drumsticks and thighs, skin removed, scored
• •2 tbsp lemon juice
• •4 large red onions, finely chopped
• •3 tbsp niter kibbeh (Ethiopian spiced butter) or regular butter
• •2 tbsp berbere spice blend
• •4 cloves garlic, minced
• •1 tbsp grated ginger
• •1 cup chicken stock or water
• •4 eggs, hard-boiled and peeled
• •Salt, to taste

Steps

1. 1.Rub the chicken with the lemon juice and a pinch of salt, and let it rest for 15-20 minutes to tenderize while you start the sauce.
2. 2.Cook the chopped onions in a dry pot over medium-low heat with no fat, stirring frequently, for 10-15 minutes until they release their moisture and turn deep golden and collapse into a thick paste - this dry-cooking of the onions before any fat is added is the traditional foundation of the dish.
3. 3.Add the niter kibbeh and cook for a few more minutes, then stir in the berbere, garlic, and ginger, and cook until fragrant.
4. 4.Add the chicken stock and bring to a simmer.
5. 5.Add the chicken pieces and simmer, partially covered, for 30-40 minutes until the chicken is very tender and the sauce is thick and deep red.
6. 6.Score the peeled hard-boiled eggs with shallow slits so the sauce soaks in, then nestle them into the pot for the last 10 minutes.
7. 7.Season with salt to taste and serve with injera or rice for scooping up the sauce.