Doro Wat — Slow-Burned Onion & Chicken Drumsticks Stew

Ingredients

• 1½ lb Chicken Drumsticks, skin removed
• 3 large red onions, minced fine (a food processor is legal)
• 3 tbsp niter kibbeh (spiced clarified butter) or butter
• 3 tbsp berbere, or to your courage
• 4 cloves garlic and 1-inch piece ginger, pounded to a paste
• 1 tbsp tomato paste
• 1½ cups chicken stock or water
• 2 hard-boiled eggs, peeled and scored
• 1 lime, juiced
• Salt, and injera or flatbread for serving

Method

1. Cook the minced onions in a dry pot over medium, stirring often, 20–25 minutes, until their water is gone and they've collapsed into a sweet auburn paste — this waterless start is the backbone of every wat.
2. Add the niter kibbeh, berbere, garlic-ginger paste, and tomato paste and fry 5 minutes, stirring, until the oil stains everything brick red.
3. Toss the Chicken Drumsticks with lime juice and salt, add to the pot, and turn to coat. Pour in the stock and simmer, partly covered, 40–45 minutes until the Chicken Drumsticks is spoon-tender and 165°F at the bone.
4. Nestle in the scored eggs for the last 10 minutes so they drink up the sauce.
5. Rest 10 minutes and serve on injera, tearing pieces to pinch up the stew — forks are optional equipment.