Caribbean-Spiced Doro Wot

Ingredients

• 2 lbs Chicken thighs, skinless and bone-in
• 4 large Red onions, finely minced
• 0.5 cup Niter Kibbeh (Ethiopian spiced butter)
• 0.33 cup Berbere spice blend
• 1 tablespoon Pimento berries (Allspice), freshly ground
• 2 tablespoons Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 cups Chicken stock
• 4 whole Hard-boiled eggs, peeled
• 2 tablespoons Fresh lime juice
• 1 whole Scotch Bonnet pepper, pierced but whole(optional)

Instructions

1. 1

   In a large heavy-bottomed pot, cook the minced onions over medium heat without oil for about 15-20 minutes, stirring constantly until they are soft and deep purple.

2. 2

   Add the Niter Kibbeh to the onions and stir until melted, then incorporate the garlic and ginger, sautéing for another 2 minutes.

3. 3

   Stir in the Berbere spice and the ground pimento berries, cooking the spices for 5 minutes on low heat to release the oils and toast the Caribbean aromatics.

4. 4

   Add the chicken pieces to the pot, coating them thoroughly in the spice paste, and brown them slightly for 5 minutes.

5. 5

   Pour in the chicken stock and add the whole Scotch Bonnet pepper if using; bring to a gentle simmer, cover, and cook for 40 minutes.

6. 6

   Using a fork, poke small holes in the hard-boiled eggs and nestle them into the sauce.

7. 7

   Simmer uncovered for an additional 15 minutes until the sauce has thickened to a deep mahogany color and the chicken is tender.

8. 8

   Remove the Scotch Bonnet pepper, stir in the fresh lime juice for brightness, and serve hot with injera or rice.