Doro Wat (Chicken Stew) with Injera

Instructions

1. 1Finely chop the 3 medium red onions, 6 cloves of garlic, and 2 tablespoons of ginger. Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1/2 cup of Niter Kibbeh and heat until it is melted and shimmering.
2. 2Add the chopped 3 medium red onions, 6 cloves of garlic, and 2 tablespoons of ginger to the pot. Cook, stirring frequently, for 10-15 minutes, until the onions are softened and translucent, and the mixture is lightly browned.
3. 3Stir in the 4 tablespoons of Berbere spice blend and the 2 tablespoons of tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the spices.
4. 4Add the 8 pieces of chicken drumsticks to the pot. Sear the chicken on all sides for about 5 minutes, until lightly browned.
5. 5Pour in the 2 cups of chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 60-70 minutes. The chicken should be very tender, and an instant-read thermometer inserted into the thickest part should register 74°C.
6. 6In the last 10 minutes of cooking, gently add the 4 halved hard-boiled eggs to the pot, nestling them into the stew. Cover and continue to cook until the eggs are heated through.
7. 7Serve the Doro Wat hot with the 8 pieces of injera bread.

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