Ethiopian Doro Wat Chicken Stew with Berbere and Eggs

What you need

• 1.5 kg (3 1/4 lb) chicken drumsticks and thighs, skin removed
• 1 lemon, juiced
• 1 kg (2 1/4 lb) red onions, very finely chopped
• 120 g (1/2 cup) niter kibbeh, Ethiopian spiced butter, or ghee
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 4 tbsp berbere, adjust to its heat
• 2 tbsp tomato paste
• 1/2 tsp ground cardamom
• 1/2 tsp black pepper
• 200 ml (3/4 cup) tej or dry red wine, tej is Ethiopian honey wine
• 500 ml (2 cups) chicken stock, or water
• 6 eggs, hard-boiled and peeled
• 1 1/2 tsp salt, or to taste
• injera, for serving

Method

Restated from the original video

1. 1

   Cut a few shallow slashes into each piece of chicken. Rub it with the lemon juice and 1/2 tsp of the salt and set aside while the onions cook.

2. 2

   Put the onions in a large heavy pot over medium heat with no fat at all.

3. 3

   Cook, stirring often, as they give up their water and slowly turn soft and jammy, 25-30 min. Lower the heat if they start to catch.

4. 4

   Add the niter kibbeh, garlic and ginger and cook for 3 min.

5. 5

   Stir in the berbere, tomato paste, cardamom and pepper. Cook, stirring constantly, until the mixture turns deep brick red, 3-5 min.

6. 6

   Pour in the wine and let it bubble for 2 min.

7. 7

   Add the chicken and turn the pieces to coat them in the sauce.

8. 8

   Add enough stock to barely cover the chicken and bring to a gentle simmer. Season with the remaining salt.

9. 9

   Cover and simmer, stirring now and then, until the meat is tender and reaches 74 °C (165 °F) at the thickest part, 45-60 min. Add a splash of water if the sauce gets thicker than gravy.

10. 10

    Prick the eggs all over with a fork so the sauce can soak in.

11. 11

    Tuck the eggs into the stew and simmer uncovered for 15 min more.

12. 12

    Taste and adjust the salt, then serve hot on injera with an egg in every portion.

Imported from honest-food.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.