Authentic Doro Wat (Ethiopian Chicken Stew)

Ingredients

• 1 whole chicken, cut into 8 pieces, skin removed
• 4 large red onions, very finely diced (about 2 lbs)
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular butter
• 4 tbsp berbere spice paste (or 3 tbsp berbere powder mixed with 1 tbsp oil)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup chicken broth or water
• 4 hard-boiled eggs, peeled
• Juice of 1/2 lemon
• Salt to taste

Instructions

1. 1

   Score chicken pieces all over with a fork. Season with salt and lemon juice. Set aside.

2. 2

   In a large, heavy-bottomed pot with no oil, cook the finely diced onions over medium-low heat, stirring often, for 25-30 minutes until very soft and starting to caramelize. This dry-cooking step is essential.

3. 3

   Add niter kibbeh (or butter) and stir until melted and incorporated.

4. 4

   Add berbere, garlic, and ginger. Cook, stirring constantly, for 5 minutes. The mixture should be dark and thick.

5. 5

   Add chicken pieces and broth. Stir to coat.

6. 6

   Cover and simmer on low heat for 40-45 minutes, turning chicken occasionally, until very tender.

7. 7

   Score hard-boiled eggs with a fork so they absorb the stew. Add to the pot and cook 10 more minutes.

8. 8

   Taste for salt. Serve over injera.