Doro Wat (Gluten-Free Chicken Stew)

Ingredients

• 8 each Chicken drumsticks
• 3 medium Red onions
• 4 tablespoons Berbere spice blend
• 6 tablespoons Niter Kibbeh (Spiced clarified butter)
• 4 each Hard-boiled eggs
• 6 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato paste
• 1 cup Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, melt the 6 tablespoons of Niter Kibbeh over medium heat (350°F / 175°C).
2. 2Add the 3 medium red onions, finely chopped, and cook, stirring occasionally, until they are softened and lightly browned, about 15-20 minutes. The onions should be tender and have a sweet aroma.
3. 3Stir in the 6 cloves of garlic, minced, the 1 tablespoon of ginger, grated, and the 2 tablespoons of tomato paste. Cook for 2 minutes more, stirring constantly, until fragrant.
4. 4Add the 4 tablespoons of berbere spice blend and cook for 1 minute, stirring constantly. This step toasts the spices and deepens their flavor.
5. 5Add the 8 chicken drumsticks to the pot and turn them to coat them thoroughly with the spice mixture. Ensure each piece of chicken is well-covered.
6. 6Pour in the 1 cup of chicken broth. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes, or until the chicken is very tender and cooked through. The chicken's internal temperature should reach 165°F (74°C).
7. 7During the last 10 minutes of simmering, gently add the 4 hard-boiled eggs to the pot to warm them through.
8. 8Season the Doro Wat with the 1 teaspoon of salt and the 0.5 teaspoon of pepper. Stir gently to combine.
9. 9Serve the Doro Wat hot with gluten-free injera.

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