Doro Wat (Ethiopian Spiced Chicken)

Step 1

Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.

Step 2

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Step 3

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Step 4

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Step 5

Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Step 6

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Step 7

Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.