Doro Wot (Ethiopian Chicken Stew)

Ingredients

• 1
  Injera (Ethiopian flatbread)
  300 g
• 2
  Garlic (raw)
  20 g
• 3
  Eggs (raw)
  300 g
• 4
  Tomato paste
  100 g
• 5
  Chicken breast (raw)
  1000 g
• 6
  berbere spice blend and salt
• 7
  Sunflower oil
  50 g
• 8
  Onions (raw)
  500 g
• 9
  Ginger (raw)
  20 g

Instructions

1. 1

   In a large, dry pot, sweat the finely chopped red onions over low heat until they release their water and become very soft (about 15-20 minutes).

2. 2

   Add the sunflower oil, minced garlic, and minced ginger to the onions. Sauté for another 5 minutes.

3. 3

   Stir in the tomato paste and a generous amount of berbere spice (depending on spice tolerance). Cook the sauce for 10 minutes, adding a splash of water if it sticks.

4. 4

   Add the chicken breast pieces to the pot, coating them in the sauce. Cover and simmer on low heat for 30 minutes until chicken is tender.

5. 5

   Pierce the peeled hard-boiled eggs slightly with a fork and add them to the stew. Simmer for a final 5 minutes to let the eggs soak up the flavors.

6. 6

   Serve warm with fresh Injera.