Quick Weeknight Doro Wot

Ingredients

• 2 lbs Skinless, boneless chicken thighs, cut into bite-sized pieces
• 3 large Red onions, very finely minced
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 0.33 cup Berbere spice blend
• 2 tablespoons Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1.5 cups Water or chicken stock
• 4 whole Hard-boiled eggs, peeled
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Mekelesha (Ethiopian finishing spice)(optional)

Instructions

1. 1

   Place the minced onions in a large, dry pot over medium heat and cook, stirring frequently, for about 10-15 minutes until they are soft and the moisture has evaporated.

2. 2

   Add the niter kibbeh to the onions and sauté for another 5 minutes until the onions are golden and fragrant.

3. 3

   Stir in the berbere spice blend, garlic, and ginger; cook for 3-5 minutes on low heat, adding a splash of water if the mixture becomes too thick or starts to burn.

4. 4

   Add the chicken thigh pieces to the pot, stirring well to coat each piece thoroughly with the spice and onion base.

5. 5

   Pour in the water or chicken stock, bring to a gentle simmer, cover, and cook for 20-25 minutes until the chicken is tender and the sauce has thickened.

6. 6

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

7. 7

   Stir in the lemon juice and salt, then let the stew simmer uncovered for an additional 5 minutes to allow the flavors to meld.

8. 8

   Remove from heat, sprinkle with mekelesha if using, and serve hot with injera.