Doro Wot

Ingredients

• 8 pieces chicken legsSubstitute: chicken thighs
• 6 large red onionsSubstitute: yellow onions
• 3 tbsp berbere spiceSubstitute: cayenne + paprika + cumin
• 4 tbsp niter kibbehSubstitute: clarified butter with turmeric
• 6 cloves garlic
• 2 tbsp ginger
• 6 whole eggs
• 2 tbsp lemon juiceSubstitute: lime juice

Instructions

1. 1

   Finely dice onions and cook in a dry pot over medium heat for 30 minutes, stirring often, until deeply caramelized and reduced by half.

2. 2

   Add niter kibbeh, garlic, and ginger, cook 5 minutes until fragrant.

3. 3

   Stir in berbere spice and cook 2 minutes, adding splashes of water to prevent burning.

4. 4

   Score chicken pieces, rub with lemon juice, and add to pot. Stir to coat evenly.

5. 5

   Add 1 cup water, cover, and simmer 45 minutes until chicken is fall-off-the-bone tender.

6. 6

   Hard-boil eggs, peel, score surfaces, and nestle into the stew for the last 10 minutes.

7. 7

   Serve over injera with the eggs halved on top.