Ethiopian Doro Wat (Chicken Stew)

Instructions

1. 1Finely chop the 2 onions. Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 4 tablespoons of niter kibbeh and melt. Add the chopped 2 onions and cook, stirring occasionally, for 10-15 minutes, or until they are softened and slightly caramelized, meaning they have turned a light golden brown.
2. 2Mince the 4 cloves of garlic and measure the 2 tablespoons of ginger. Add the minced garlic, ginger, and the 3 tablespoons of berbere spice blend to the pot with the onions. Cook, stirring constantly, for 2 minutes until the spices are very fragrant, meaning you can smell them strongly.
3. 3Stir in the 2 tablespoons of tomato paste and cook for 1 minute. Pour in the 1 cup of chicken broth and scrape the bottom of the pot to loosen any browned bits. Add the 8 chicken drumsticks to the pot and ensure they are mostly submerged in the liquid. Bring the liquid to a gentle simmer, which is when small bubbles rise to the surface.
4. 4Reduce the heat to low (135°C / 135°C), cover the pot tightly with a lid, and cook for 1 hour and 15 minutes. Check the chicken; it should be starting to become very tender. Continue to cook, covered, for another 15 minutes, for a total of 1 hour and 30 minutes, or until the chicken is very tender and falling off the bone.
5. 5Gently add the 4 hard-boiled eggs to the pot during the last 15 minutes of cooking, nestling them into the stew. Stir in the 1 teaspoon of salt. Cook for the final 15 minutes, allowing the eggs to heat through and absorb some flavor.
6. 6Serve the Doro Wat hot.

Substitutions

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