Gondar Doro Wat

Ingredients

• •Chicken
• •Berbere spice
• •Red onion
• •Garlic
• •Ginger
• •Niter kibbeh
• •Hard boiled egg
• •Tomato paste
• •Lemon

Steps

1. 1Cook finely chopped red onion in a dry pot over medium heat, stirring often for about 20 minutes, until it turns soft and deeply golden without any oil.
2. 2Stir in niter kibbeh, the spiced clarified butter, along with crushed garlic and grated ginger, letting them sizzle into the onions for a minute.
3. 3Add a generous amount of berbere spice paste and stir constantly for several minutes, toasting the spices until the mixture turns a deep brick red and smells intensely fragrant.
4. 4Stir in a spoonful of tomato paste and a splash of water, then let the sauce simmer for about 10 minutes, thickening slightly.
5. 5Score chicken pieces with shallow cuts and rub them with lemon juice before adding them to the simmering sauce.
6. 6Cover and cook the chicken in the sauce over low heat for about 30 minutes, turning the pieces occasionally, until they turn deeply tender and the sauce clings thickly to the meat.
7. 7Gently nestle peeled hard boiled eggs into the sauce during the last 10 minutes of cooking, spooning sauce over them so they soak up the color and flavor.
8. 8Taste and adjust the seasoning with more lemon juice or salt as needed.
9. 9Serve the doro wat hot, with the eggs halved and arranged on top, alongside injera for scooping.