Doro Wot

Method

Heat oil in a large heavy-bottomed pot and cook the chopped onions over medium heat without adding water until they soften and begin to release their moisture, stirring frequently for about 15 minutes. Add the garlic, ginger, paprika, chilli powder, fenugreek, and turmeric, stirring constantly for 2-3 minutes until fragrant and the spices are well combined with the onions. Add the chicken pieces and stir well to coat with the spice mixture, cooking for 5 minutes. Stir in the tomato puree, then add the water or stock, salt, and pepper, bringing to a simmer. Cover and cook gently for 45-50 minutes until the chicken is very tender, stirring occasionally to ensure even cooking. Gently place the halved hard-boiled eggs on top of the stew, nestling them into the sauce, and simmer uncovered for a final 5 minutes. Serve hot with injera bread, allowing the rich, complex spiced sauce to soak into the flatbread.