Doro Wat

1. 1

   Thoroughly wash the chicken, then submerge it in the water and vinegar. Rinse it again and drain the excess liquid before cooking.

2. 2

   Cook the eggs in boiling water, peel off the shells, and put them to one side.

3. 3

   Chop the onions into tiny pieces, using a food processor if you want to speed up the work.

4. 4

   Place the onions in a pot over low to medium heat. Let them cook gently in their own liquid, stirring constantly to avoid burning, until the moisture evaporates and they turn a pale pink color, which should take about 30 to 40 minutes.

5. 5

   Add the vegetable oil, garlic, ginger, salt, and berbere spice, then mix everything together thoroughly.

6. 6

   Incorporate the kibbeh and tomato paste, stirring until fully combined.

7. 7

   Cut two or three slits into each of the chicken legs so the flavors can seep in, then add the chicken to the pot and stir.

8. 8

   Pour in the water and simmer over medium heat for 30 to 40 minutes, stirring from time to time, until the sauce becomes thick and the chicken is fully cooked and tender.

9. 9

   Mix the cooked eggs into the gravy and let it simmer for an additional 15 to 20 minutes.

Recipe by @Chef Lola's Kitchen on YouTube. See the original for their notes and tips.