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 Fresh lemon juice; 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, or substitute white wine mixed with 1 teaspoon honey; 1 cup Chicken stock; 4 Hard-boiled eggs, pierced all over with fork about 1/4 inch deep

Method

8 steps. Tap one to mark it done.

Put the yellow onions into a food processor and blend until they are finely minced into a textured puree, then set this aside.
Put the chicken in a bowl and toss with the fresh lemon juice. Let the meat rest on the counter for at least 30 minutes.
Warm the niter kibbeh and extra virgin olive oil in a heavy pot or Dutch oven. Mix in the pureed yellow onions, cover with a lid, and cook over low heat for 45 minutes, making sure to stir once in a while.
Stir in the garlic, ginger, and 1 tablespoon of butter. Put the lid back on and cook for an additional 20 minutes, giving it an occasional stir.
Add the Ethiopian berbere and the last 2 tablespoons of butter. Cover the pot and let it cook on low heat for another 30 minutes, stirring now and then.
Combine the chicken, chicken stock, salt, and Tej in the pot. Bring the liquid to a boil, then lower the heat, cover, and simmer for 45 minutes, stirring from time to time.
Taste and adjust the spices, mixing in extra Ethiopian berbere if you prefer more heat. Carefully slide the hard-boiled eggs into the pot, cover, and simmer on low heat for 15 minutes more.
Cut the hard-boiled eggs into halves or quarters and place them on plates alongside the hot stew. Serve with injera, bread, or rice.