Doro Wat

Preparation

1. Marinate the chicken: Pierce the chicken pieces all over with a fork. Rub with lemon juice and a teaspoon of salt. Let sit at room temperature for 30 minutes — this helps the lemon tenderize the chicken and prepares it to absorb the sauce.
2. Dry-cook the onions: Place the finely minced onions in a large heavy pot over medium heat with NO oil or butter. Cook for 20–30 minutes, stirring very frequently, until all the moisture has evaporated and the onions are dried out and lightly golden. This dry-cooking of onions is the authentic Ethiopian method — it develops a deep, sweet, caramelized base without burning.
3. Add the niter kibbeh: Add half the niter kibbeh to the dry-cooked onions and let it melt. Stir well. Add the garlic and ginger, cook for 3 minutes. Add the berbere spice blend and stir continuously for 3–5 minutes, allowing the spices to toast in the butter. The mixture will turn a deep red color.
4. Add the tomato paste and stir for 2 minutes. Pour in the t'ej (or wine) and scrape any stuck bits from the bottom. Add 250ml of water. Bring to a simmer.
5. Add the chicken pieces. Stir to coat each piece well in the red berbere sauce. Cover and cook on medium-low heat for 35–40 minutes, stirring every 10 minutes, until the chicken is cooked through and very tender. The sauce should be thick and deeply red. Adjust water if it becomes too dry.
6. Using a fork, prick the peeled hard-boiled eggs all over (this allows them to absorb the sauce). Add the eggs and the remaining niter kibbeh to the pot. Stir gently. Cook uncovered for 10 more minutes. Taste and adjust salt. Serve over injera.