Doro Wat (Spicy Chicken Stew)

Instructions

1. 1Finely chop the 3 medium red onions. Place a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1/4 cup of Niter Kibbeh and melt it. Add the finely chopped red onions and cook, stirring occasionally, for 10-15 minutes until they are softened and a light golden brown.
2. 2Mince the 6 cloves of garlic and grate the 1 tablespoon of ginger. Add the minced garlic and grated ginger to the pot with the onions. Cook for 1 minute, stirring constantly, until fragrant.
3. 3Stir in the 4 tablespoons of Berbere spice blend and the 2 tablespoons of tomato paste. Cook for 2-3 minutes, stirring constantly, to toast the spices and cook the tomato paste slightly. Be careful not to burn the mixture.
4. 4Add the 8 pieces of chicken drumsticks to the pot. Turn the chicken pieces to coat them thoroughly with the onion and spice mixture.
5. 5Pour in the 2 cups of chicken broth. Increase the heat to bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45-60 minutes. The chicken is cooked through when it is very tender and reaches an internal temperature of 74°C.
6. 6If using, carefully add the 4 optional hard-boiled eggs to the stew during the last 15 minutes of simmering. This allows them to heat through and absorb some of the stew's flavor.
7. 7Serve the Doro Wat hot with the 12 pieces of injera.

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