Doro wat (Ethiopian chicken stew)

Ingredients

• 4 chicken thighs, bone-in, skin on
• 4 hard-boiled eggs, peeled
• 2 tbsp niter kibbeh (Ethiopian spiced butter) or normal butter
• 2 large onions, very finely chopped
• 3 garlic cloves, crushed
• 1 tbsp grated ginger
• 3 tbsp berbere spice blend
• 1 tsp ground cardamom
• ½ tsp ground fenugreek
• 200 ml chicken stock
• Juice of 1 lemon
• Salt to taste
• Injera, to serve

Method

1. Melt the niter kibbeh in a heavy pan. Soften the onions for 15 minutes until deeply caramelised (don’t rush this).
2. Add garlic, ginger, berbere, cardamom, fenugreek. Stir 2 minutes.
3. Add chicken thighs. Brown lightly on both sides.
4. Pour in stock and lemon juice. Cover and simmer on low for 45 minutes.
5. Add the hard-boiled eggs, gently nestled into the sauce. Simmer 15 more minutes.
6. Season with salt.
7. Serve on injera with the eggs sliced in half on top.

Tip: Berbere is the heart of this dish. Don’t skip it — find an authentic Ethiopian blend (or make your own: chilli, fenugreek, ginger, cardamom, cumin, coriander, cloves, allspice).