Doro wat

Ingredients

Quantities for 6 servings.

• 1.4 kg Chicken, jointed
• 1 kg Onions, very finely chopped
• 3 tbsp Berbere
• 120 g Niter kibbeh spiced butter
• 6 clove Garlic
• 40 g Ginger
• 6 piece Eggs, hard-boiled
• 1 piece Lemon
• 120 ml Red wine or tej
• to taste Salt

Method

1. Marinate the chicken in lemon juice and salt for half an hour.
2. Cook the onion in a dry pot over medium heat for forty minutes, stirring. It weeps, reduces and turns into a dark paste. Add neither oil nor water.
3. Add the spiced butter, garlic and ginger, cook five minutes, then stir in the berbere and fry five more: the spices have to open in the fat.
4. Pour in the wine and a cup of water, add the chicken and braise covered for forty minutes over a low flame.
5. Score the boiled eggs in several places and slip them into the sauce for the last ten minutes.
6. Serve with injera. The sauce should be thick and dark red, with oil separated on top.