Doro Wat

Ingredients

• 3 lb bone-in chicken drumsticks and thighs, skin removed
• 2 tbsp fresh lemon juice
• 2 tsp kosher salt, divided
• 3 lb red onions, finely chopped
• 1/2 cup niter kibbeh spiced butter
• 1/4 cup berbere
• 6 cloves garlic, minced
• 2 tbsp minced fresh ginger
• 1/2 tsp ground cardamom
• 1 cup water
• 1/2 cup tej or dry red wine
• 6 large eggs, hard-boiled and peeled

Method

1. Toss the chicken with the lemon juice and 1 tsp salt and set it aside while you cook the onions.
2. Cook the onions in a dry heavy pot over medium-low heat, stirring often, until soft and reduced by half, about 30 minutes. Add a splash of water if they stick.
3. Stir in the niter kibbeh, then the berbere, and cook 10 minutes, stirring, until the mixture turns deep brick red.
4. Add the garlic, ginger and cardamom for 2 minutes, then the water and tej.
5. Add the chicken, cover and simmer, turning the pieces now and then, until it reaches 165°F and is very tender, 40 to 45 minutes.
6. Score the eggs lightly, add them for the last 10 minutes so they soak up the sauce, and season with the remaining salt.
7. Serve with injera and a little fresh cheese.

Notes