Doro Wat

Instructions

1. 1

   Begin by finely chopping the onions. In a large pot, melt the niter kibbeh over medium heat.

2. 2

   Add the chopped onions to the pot and sauté until they are soft and golden brown.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

4. 4

   Add the berbere spice mix to the pot, stirring well to coat the onions and release the spices' aroma.

5. 5

   Mix in the tomato paste, ensuring it is well incorporated with the other ingredients.

6. 6

   Add the chicken pieces to the pot, stirring to coat them with the spice mixture.

7. 7

   Pour in enough water to cover the chicken, bring to a boil, then reduce the heat to a simmer.

8. 8

   Cover the pot and let the chicken cook for about 45 minutes, stirring occasionally.

9. 9

   Peel the boiled eggs and add them to the pot during the last 10 minutes of cooking.

10. 10

    Season with salt to taste, ensuring the flavors are well balanced.

11. 11

    Serve the Doro Wat hot, traditionally with injera or rice.