Doro Wat with Injera (Teff Flatbread)

Instructions

1. 1Finely chop the 2 medium red onions. Place a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 4 tablespoons of Niter Kibbeh and let it melt and shimmer, about 1 minute. Add the chopped red onions and cook, stirring occasionally, until they are softened and lightly caramelized, about 10-15 minutes.
2. 2Mince the 6 cloves of garlic and grate the 2 tablespoons of ginger. Add the minced garlic and grated ginger to the pot with the onions. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 4 tablespoons of Berbere spice blend and the 2 tablespoons of tomato paste. Cook, stirring constantly, for 2 minutes until the spices are fragrant and the tomato paste has darkened slightly.
4. 4Add the 8 pieces of chicken drumsticks to the pot. Turn the chicken pieces to coat them thoroughly with the spice mixture. Cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
5. 5Pour in the 2 cups of chicken broth. Bring the liquid to a simmer over medium-high heat (204.4°C / 200°C). Once simmering, reduce the heat to low (122°C / 120°C), cover the pot tightly, and let the stew simmer gently for at least 1 hour and 30 minutes, or until the chicken is very tender and easily pulls away from the bone.
6. 6About 20 minutes before the stew is finished cooking, gently add the 4 large hard-boiled eggs to the pot. Submerge them in the sauce to warm through.
7. 7Serve the Doro Wat hot, with the 8 pieces of Injera on the side for scooping.

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