Name: Doro Wat (Ethiopian Spiced Chicken)
Total time: 2 h 40 min
Cuisine: African
Ingredients: 3 lb Chicken thighs, cut into 1-inch pieces, or 3 chicken breasts cut into 1/2-inch pieces; 2 tbsp Lemon juice, fresh; 2 tbsp Niter kibbeh; 2 tbsp Extra virgin olive oil; 3 cup Yellow onions, chopped; 3 tbsp Butter, divided; 1 tbsp Garlic, finely minced; 1 tbsp Ginger, finely minced; 1/4 cup Ethiopian berbere, homemade highly recommended; 1 1/2 tsp Salt; 1/2 cup Tej (Ethiopian honey wine), alternatively substitute white wine mixed with 1 tsp honey; 1 cup Chicken stock; 4 Hard-boiled eggs, pierced all over with a fork about 1/4 inch deep

Method

7 steps. Tap one to mark it done.

Using a food processor, grind the yellow onions into a coarse, chunky puree, then set aside. In a bowl, combine the chicken and lemon juice, then leave at room temperature for a minimum of 30 minutes.
In a heavy pot or Dutch oven, warm the niter kibbeh (or 2 tablespoons of butter) and the olive oil over low heat. Mix in the pureed yellow onions, put the lid on, and cook for 45 minutes, stirring from time to time.
Stir in the garlic, ginger, and 1 tablespoon of butter. Keep cooking with the lid on for an additional 20 minutes, giving it a stir every now and then.
Incorporate the berbere and the leftover 2 tablespoons of butter, then cook with the lid on over low heat for a further 30 minutes, stirring periodically.
Toss in the chicken, chicken stock, salt, and Tej (or the alternative wine and honey blend) and heat until boiling. Turn the temperature down to low, cover the pot, and let it simmer for 45 minutes, stirring once in a while.
Taste and modify the seasoning, stirring in extra berbere if you prefer more spice. Place the pierced hard-boiled eggs into the pot and simmer, covered, over low heat for an extra 15 minutes.
Cut the eggs into halves or quarters and place them alongside the stew on serving plates. Serve while hot accompanied by injera, bread, or rice.