Ethiopian Doro Wat (Chicken Stew) - Berbere Seasoning

Ingredients:

• 2 tbsp Berbere seasoning

• 1 lb chicken drumsticks or thighs

• 2 large onions, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1/4 cup butter (or niter kibbeh, Ethiopian spiced butter)

• 1 cup chicken broth

• 1 can (14.5 oz) diced tomatoes

• 4 hard-boiled eggs, peeled

• Salt to taste

• Fresh cilantro, chopped (for garnish)

• Injera (Ethiopian flatbread) or rice (for serving)

Instructions:

1. Cook onions: In a large pot, cook the finely chopped onions over medium heat without oil, stirring frequently, until they are golden brown and caramelized.

2. Add butter, garlic, and ginger: Add the butter, minced garlic, and minced ginger to the onions, stirring until fragrant.

3. Add Berbere seasoning: Sprinkle the Berbere seasoning over the onion mixture and cook for a few minutes, stirring constantly.

4. Add chicken: Add the chicken pieces to the pot, coating them well with the spice mixture.

5. Add tomatoes and broth: Pour in the diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.

6. Simmer: Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the chicken is tender and the sauce has thickened.

7. Add eggs: Add the hard-boiled eggs to the stew and let them warm through for a few minutes.

8. Season: Taste and add salt as needed.

9. Serve: Serve the Doro Wat hot, garnished with fresh cilantro, and accompanied by injera or rice.