‘Doro Wat’, Ethiopian Traditional Poultry Food

Ingredients:

• 8 cups chopped onion
• 6 1/2 cups water
• One 6-ounce can of tomato paste
• 2 cups spiced butter (niter kibbeh)
• 1 1/2 cups berbere
• 1 teaspoon chopped garlic
• 1 teaspoon ground ginger
• 6 bone-in, skinless chicken thighs
• 6 bone-in, skinless chicken legs
• 1 teaspoon ground cardamom
• 1 teaspoon freshly ground black pepper
• 1/2 cup sweet white wine
• 12 hard-cooked eggs, peeled

Steps:

1. In a pot large enough to eventually hold all the ingredients, on medium-low heat, heat the onions and 1/2 cup of the water, stirring occasionally, about 1 to 1 1/2 hours until the onions have turned golden brown.
2. Add the tomato paste to the pot and cook for 4 to 5 minutes, stirring to incorporate until heated through.
3. Add the niter kibbeh, berbere, garlic and ginger.
4. When the niter kibbeh has melted, adjust the heat to low and cook for 1 hour, stirring occasionally.
5. When the spice-onion mixture has been cooked for 30 minutes, prepare the chicken.
6. In a medium pot on high heat, add the chicken with just enough water to cover. Bring to a boil and reduce the heat slightly to poach the chicken, about 15 minutes.
7. Drain the chicken, discarding the cooking liquid.
8. When the spice-onion mixture has cooked for a total of 1 hour, add the chicken to it and let cook for an additional hour over low heat.
9. Add the remaining 6 cups of water and stir carefully to incorporate the liquid.
10. Let it cook, adjusting the heat to a simmer until the sauce thickens, and heats thoroughly for about 15 minutes.
11. Stir in the cardamom, black pepper, and wine.
12. Mix in the hard-cooked eggs and cook for 15 minutes.