Berbere Chicken Thighs Stew (Doro Wat-Style)

Ingredients

• 1½ lb Chicken Thighs
• 3 onions, very finely diced
• 3 tbsp berbere spice blend
• 3 tbsp niter kibbeh (spiced butter) or ghee
• 3 cloves garlic + 1-inch ginger
• 2 tbsp tomato paste
• 4 eggs, hard-boiled (traditional)
• Injera or rice, to serve

Method

1. Cook the onions dry (no fat) in a heavy pot over medium, stirring, for 15 minutes until deeply softened and reduced — this slow melt is the backbone of the stew.
2. Add the niter kibbeh, garlic, ginger, and berbere; fry until the spices are fragrant and the paste turns brick-red.
3. Stir in the tomato paste and a cup of water, then the Chicken Thighs. Simmer gently, partly covered, 30 minutes until tender and the sauce clings.
4. Score the boiled eggs and simmer them in the sauce for the last 10 minutes. Serve with injera to scoop, no cutlery required.