West African Fusion Doro Wot

Ingredients

• 2 pounds Chicken thighs, skinless and bone-in
• 4 large Red onions, finely minced
• 0.5 cup Berbere spice blend
• 0.5 cup Niter Kibbeh (Ethiopian spiced butter)
• 2 tablespoons Fresh ginger, grated
• 5 cloves Garlic cloves, minced
• 1 pepper Scotch bonnet pepper, pierced but whole
• 6 eggs Hard-boiled eggs, peeled
• 2 tablespoons Lemon juice
• 2 cups Water or chicken stock
• 1 teaspoon Salt

Instructions

1. 1

   Marinate the chicken pieces in lemon juice and salt for 30 minutes, then rinse and pat dry.

2. 2

   In a large heavy-bottomed pot, cook the minced onions over medium heat without oil or butter for 15-20 minutes until they are soft and moisture has evaporated.

3. 3

   Add the Niter Kibbeh to the onions and sauté for another 5 minutes until the mixture is fragrant and golden.

4. 4

   Stir in the Berbere spice, grated ginger, and minced garlic, cooking for 2-3 minutes to toast the spices; add a splash of water if it becomes too dry.

5. 5

   Add the chicken pieces and the whole scotch bonnet pepper to the pot, stirring to coat the meat thoroughly in the spice base.

6. 6

   Pour in the water or stock, bring to a gentle simmer, cover, and cook for 45 minutes until the chicken is tender and the sauce has thickened.

7. 7

   Using a fork, poke small holes in the hard-boiled eggs and add them to the stew, simmering for an additional 10 minutes.

8. 8

   Remove the scotch bonnet pepper before serving and adjust salt to taste.