Ethiopian Doro Wat

Ingredients

• 3 lb s chicken drumsticks and thighs
• juice of 2 lemons
• 3 large red onions, finely diced
• 1/4 cup niter kibbeh (Ethiopian spiced butter) or clarified butter
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp berbere spice blend
• 1 tsp cardamom
• 1/2 tsp fenugreek
• 1 cup tomato sauce
• 1 cup water or chicken broth
• 4 hard-boiled eggs, peeled and scored
• 1 tsp salt
• injera bread, for serving

Steps

1. 1

   Rinse chicken pieces with lemon juice and water. Pat dry and set aside.

2. 2

   In a large dry pot over medium heat, cook diced onions for 15-20 minutes, stirring frequently, until deeply caramelized and dry. No oil needed at this stage.

3. 3

   Add niter kibbeh and stir until onions are coated. Cook 3 more minutes.

4. 4

   Add garlic, ginger, berbere, cardamom, and fenugreek. Stir constantly for 2 minutes until fragrant.

5. 5

   Add tomato sauce and water, stirring to combine. Bring to a simmer.

6. 6

   Add chicken pieces, nestling them into the sauce. Cover and simmer on low for 45 minutes, turning once.

7. 7

   Nestle hard-boiled eggs into the sauce for the last 10 minutes of cooking.

8. 8

   Season with salt and serve over injera bread.