Ethiopian Doro Wat (Chicken Stew)

Instructions

1. 1Finely chop the 2 large onions. Place a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 4 tablespoons of niter kibbeh and cook the chopped onions for 15-20 minutes, stirring occasionally, until they are softened and caramelized to a deep golden brown.
2. 2Mince the 6 cloves of garlic and grate the 5.08 cm of ginger. Add the minced garlic and grated ginger to the pot with the onions and cook for 2 minutes, stirring constantly, until fragrant.
3. 3Stir in the 4 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste. Cook for 2 minutes, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly.
4. 4Add the 8 pieces of chicken drumsticks to the pot, turning them to coat in the spice mixture. Pour in the 2 cups of chicken broth. Bring the liquid to a simmer over medium-high heat (204.4°C/200°C).
5. 5Once simmering, reduce the heat to low (121.1°C/120°C), cover the pot, and cook for 1 hour, or until the chicken is very tender and cooked through. The chicken should easily pull away from the bone.
6. 6In a small bowl, whisk together the 1 tablespoon of teff flour with 2 tablespoons of water until smooth. Pour this slurry into the simmering stew, stirring constantly to combine. Cook for 10 minutes, stirring occasionally, until the sauce has thickened.
7. 7Add the 4 hard-boiled eggs to the pot. Gently stir to incorporate them into the stew. Simmer for 5 more minutes to heat the eggs through.
8. 8Season the stew with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well. Serve the Doro Wat hot.

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