Doro Wat

Ingredients:

• 2 pounds (900g) chicken, cut into pieces
• 2 tablespoons (30ml) lemon juice
• 1 teaspoon (5g) salt
• 1/4 cup (60ml) vegetable oil
• 3 large onions, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated
• 2 tablespoons (30g) berbere spice blend
• 1/4 cup (60g) tomato paste
• 2 cups (480ml) chicken stock
• 6 boiled eggs, peeled
• Salt and black pepper to taste

Instructions:

1. In a large bowl, mix the chicken pieces with lemon juice and 1 teaspoon of salt. Let marinate for at least 30 minutes.
2. Heat the vegetable oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they are soft and golden brown, about 15-20 minutes.
3. Add the garlic and ginger to the onions and cook for another 2-3 minutes until fragrant.
4. Stir in the berbere spice blend and cook for 2 minutes, allowing the spices to become aromatic.
5. Add the tomato paste to the pot and cook, stirring constantly, for about 5 minutes.
6. Pour in the chicken stock, bring to a simmer, and cook for 10 minutes to allow the flavors to meld together.
7. Add the marinated chicken pieces to the pot, reduce the heat to low, cover, and simmer for about 45 minutes, stirring occasionally, until the chicken is tender.
8. Gently add the boiled eggs to the stew and cook for another 10 minutes.
9. Season with additional salt and black pepper to taste before serving.

Notes:

Doro Wat is traditionally served with injera, a sourdough flatbread made from teff flour. Ensure the stew is thick and rich in flavor before serving. You can adjust the amount of berbere spice to control the heat level. For best results, prepare the stew a day in advance to allow the flavors to deepen and develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.