Doro Wat

• 3 lb chicken pieces (bone-in, skin removed)
• 3 onions (very finely diced)
• 5 clove garlic (minced)
• 1 tbsp ginger (grated)
• 3 tbsp berbere spice blend
• 4 tbsp niter kibbeh or butter
• 2 tbsp tomato paste
• 1 cup chicken broth
• 6 hard-boiled eggs (peeled and scored)
• 1 tbsp lemon juice

How to Make It

1. 1

   Cook onions dry in a pot over medium heat 20 minutes until very soft and beginning to caramelize.

2. 2

   Add butter, garlic, and ginger. Cook 5 minutes.

3. 3

   Stir in berbere and tomato paste. Cook 3 minutes until fragrant.

4. 4

   Add chicken and broth. Simmer covered 45 minutes until chicken is very tender.

5. 5

   Add scored hard-boiled eggs and simmer 10 more minutes.

6. 6

   Season with lemon juice and salt. Serve with injera bread.