Ethiopian Doro Wat with Hard-Cooked Eggs

Ingredients

• 2 tablespoons lemon juice
• 1 1/2 pounds bone-in chicken thighs and drumsticks
• 1 teaspoon kosher salt
• 2 tablespoons olive oil or niter kibbeh
• 3 large yellow onions, very finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
• 4 hard-cooked eggs, peeled and lightly scored
• 2 tablespoons chopped cilantro
• Injera or cooked rice, for serving

Steps

1. Toss the chicken with lemon juice and 1/2 teaspoon salt; set aside while you build the onion base.
2. Heat the oil in a Dutch oven over medium heat. Cook the onions with the remaining salt for 25 to 30 minutes, stirring often, until very soft and golden.
3. Stir in the garlic, ginger, berbere, and tomato paste for 1 minute. Add the broth and scrape up the browned bits.
4. Add the chicken, cover, and simmer gently for 30 to 35 minutes, turning once, until the thickest part reaches 165°F (74°C).
5. Nestle in the eggs and simmer uncovered for 8 minutes so they absorb the sauce. Adjust the salt if needed.
6. Scatter with cilantro and serve hot with injera or rice.

Allergen note: Contains gluten, dairy and egg. Injera may contain wheat depending on the product used.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.