Doro Wat with Injera (Dairy-Free & Nut-Free)

Instructions

1. 1Peel and finely dice the 3 medium red onions into approximately 0.635 cm (0.6 cm) pieces. Peel and mince the 6 cloves of garlic and the 1 tablespoon of ginger.
2. 2In a large (6-quart / 5700 ml or larger) heavy-bottomed pot or Dutch oven, melt the 1/4 cup of dairy-free Niter Kibbeh over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the diced red onions and cook for 15-20 minutes, stirring occasionally, until they are very soft, translucent, and deeply golden brown.
3. 3Stir in the minced 6 cloves of garlic, 1 tablespoon of ginger, 2 tablespoons of tomato paste, and 4 tablespoons of berbere spice blend. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
4. 4Add the 8 chicken drumsticks to the pot and brown them on all sides for 5-7 minutes. Sprinkle in the 1 teaspoon of salt.
5. 5Pour in the 1 cup of water and bring the mixture to a gentle simmer (small bubbles appearing around the edges of the liquid) over medium heat. Reduce the heat to low, cover the pot, and cook for 45-50 minutes, stirring every 10-15 minutes, until the chicken is very tender and reaches an internal temperature of 74°C when measured with a meat thermometer.
6. 6During the last 15 minutes of the chicken's cooking time, gently add the 4 hard-boiled eggs to the stew to warm them through. Serve the Doro Wat immediately and hot, alongside the 4 large injera.

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