Doro Wat

Finely dice onions. Cook them in a dry heavy-bottomed pot over medium heat, stirring often, for 30–40 minutes until deeply caramelized and almost paste-like. This step is essential — do not rush it.

Score chicken pieces deeply with a knife so spices penetrate. Marinate in lemon juice and salt for 30 minutes, then pat dry.

Add niter kibbeh to the onion base. Stir in minced garlic and grated ginger, cook 3 minutes.

Add berbere spice. Stir and fry in the butter for 4–5 minutes until very fragrant and darkened.

Add chicken pieces, wine, and stock. Stir to coat. Cover and simmer on low heat for 40–45 minutes, turning chicken halfway through.

Pierce hard-boiled eggs several times with a fork. Add to the pot in the last 10 minutes so they absorb the sauce.

Serve on a large piece of injera with the eggs. The injera absorbs the sauce as you eat.