Ethiopian Doro Wat

Instructions

1. Prepare the chicken
   Clean the chicken pieces and place in a bowl. Add lemon juice and 1 teaspoon salt, mix well, and let sit for 15-20 minutes. Rinse and pat dry with paper towels.
2. Caramelize the onions
   In a large, heavy-bottomed pot, cook the finely chopped onions over medium-low heat, stirring occasionally, until they become golden brown and caramelized, about 25-30 minutes. Add a splash of water if they start to stick.
3. Add spices and aromatics
   Add the niter kibbeh (or ghee), garlic, and ginger to the pot. Stir for 1-2 minutes until fragrant. Add the berbere spice and tomato paste, stirring continuously for 2-3 minutes to prevent burning and to toast the spices.
4. Cook the chicken
   Add the chicken pieces to the pot, turning to coat with the spice mixture. Cook for 5 minutes, browning on all sides. Pour in the chicken broth and red wine, then add the cardamom. Bring to a simmer, then reduce heat to low.
5. Simmer the stew
   Cover the pot and simmer for 40 minutes, stirring occasionally. The sauce should thicken considerably. If it becomes too thick, add a little more broth or water.
6. Prepare and add the eggs
   While the stew is simmering, make a few small cuts in the hard-boiled eggs to allow the sauce to penetrate. Add the eggs to the stew 15 minutes before it's finished cooking, gently stirring to coat them with sauce.
7. Final seasoning
   Taste and adjust seasonings as needed. The stew should be rich, spicy, and flavorful. Allow to rest for 10 minutes before serving to let flavors meld further.