Ingredients

Method

In a large bowl, combine the chicken pieces, lemon juice, and 1 teaspoon of the salt. Let marinate for at least 30 minutes.

In a large pot, sauté the onions over medium heat until they start to soften and turn golden, about 10 minutes. You don't need to use oil or butter, as the onions will release their own moisture.

Stir in the garlic, ginger, berbere spice, and niter kibbeh. Cook for about 5 minutes, until the mixture is well combined and fragrant.

Add the chicken pieces to the pot, stirring well to coat them with the onion and spice mixture. Cook for about 10 minutes, until the chicken starts to brown.

Add the water to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, until the chicken is tender and the stew has thickened.

Add the hard-boiled eggs and the remaining teaspoon of salt. Stir gently to combine.

Cook for an additional 15 minutes, then serve the Doro Wat hot with injera.