Name: Ethiopian-style doro wat
Total time: 2 h
Yield: 6 servings
Cuisine: African
Ingredients: 3 lb Bone-in chicken drumsticks and thighs; 4 Red onions; 4 tbsp Berbere spice blend; 6 Eggs; 6 tbsp Butter; 6 cloves Garlic; 2 inch Fresh ginger; 2 tbsp Tomato paste; 2 cups Chicken broth; 1 Lemons; 6 Injera; 0.5 tsp Ground cardamom; 2 tbsp Vegetable oil; 2 tsp Salt

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How to cook it · about 120 minutes

If you cannot get berbere, mix your own: 2 tbsp paprika, 2 tsp cayenne, 1 tsp each ground ginger, coriander and fenugreek or cumin, and 1/2 tsp each cinnamon, allspice and black pepper. It is close, not identical.
Rub the chicken with the juice of the lemon and 1 tsp salt and leave it while you cook the onions.
Finely chop the onions — a food processor is fine. Put them in a dry Dutch oven over medium-low heat with no fat at all, and cook, stirring often, for 20 to 25 minutes until they collapse and turn jammy and light brown. Add a splash of water if they stick.
Add the oil, butter and berbere and cook 5 minutes, stirring, until the butter turns deep red. Stir in the grated garlic, grated ginger, tomato paste and cardamom for 2 minutes.
Pour in the broth and add the chicken, turning it in the sauce. Cover and simmer on low for 45 minutes, stirring now and then, until the chicken is very tender and the sauce is thick.
While it simmers, hard-boil the eggs: cover with cold water, bring to a boil, then turn off the heat, cover, and leave 10 minutes. Cool in cold water, peel, and cut a few shallow slits in each.
Add the eggs to the stew for the last 10 minutes so they soak up the sauce. Taste for salt. Serve with injera to scoop it up, or over rice.

Amounts are on the list above — they change with the number of people; the steps do not.