Doro Wat

Ingredients

• •Chicken
• •Berbere spice
• •Onion
• •Garlic
• •Ginger
• •Niter kibbeh
• •Hard-boiled eggs

Steps

1. 1Cook a large quantity of finely chopped onion in a dry pot over low heat for about 20 minutes, stirring frequently, until it turns deeply soft and golden without added fat.
2. 2Add niter kibbeh, minced garlic, and grated ginger to the softened onion and stir for a few minutes until fragrant.
3. 3Stir in a generous amount of berbere spice paste and cook it slowly, stirring often, until the oil separates from the mixture and it deepens to a rich red color.
4. 4Add chicken pieces and turn them to coat evenly in the thick sauce.
5. 5Pour in a small amount of water or stock, cover, and simmer gently for about 40 minutes, until the chicken turns fully tender and the sauce thickens further.
6. 6Carefully add whole peeled hard-boiled eggs to the pot, spooning sauce over them.
7. 7Simmer for another 10 minutes so the eggs absorb color and flavor from the sauce.
8. 8Serve hot spooned over torn pieces of injera flatbread.