Doro Wat (Ethiopian Spiced Chicken)

3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces

2 tbsp fresh lemon juice

2 tbsp niter kibbeh

2 tbsp extra virgin olive oil

3 cups yellow onions

finely minced to a chunky puree in food processor

3 tpsp tablespoons butter

1 tbsp tablespoon finely minced garlic

1 tbsp tablespoon finely minced ginger

¼ cup Ethiopian berbere

1½ tsps salt

2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon ho

1 cup chicken stock

3 hard-boiled eggs

pierced all over with fork about 1/4 inch deep

🧂 Ingredients