Doro Wat is a classic Ethiopian dish featuring tender chicken simmered in a rich and flavorful berbere spice blend. Here's how to make it:

Ingredients:

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

    2 tablespoons fresh lemon juice

    2 tablespoons niter kibbeh (or ½ teaspoon baking soda)

    2 tablespoons extra virgin olive oil

    3 cups yellow onions, finely minced (or puréed in a food processor)

    3 tablespoons unsalted butter

    ½ cup berbere spice blend (store-bought or homemade - see note below)

    4 cups chicken broth

    1 teaspoon salt, or to taste

    3 hard-boiled eggs, peeled and halved (optional)

Berbere Spice Blend (optional):

    4 tablespoons dried red chilies (such as guajillo or ancho)

    1 tablespoon dried ginger

    1 tablespoon fenugreek seeds

    1 tablespoon black cumin seeds

    1 tablespoon coriander seeds

    1 teaspoon cloves

    ½ teaspoon cardamom pods

    ½ teaspoon nutmeg

Instructions:

    Marinate the chicken: In a large bowl, combine the chicken pieces, lemon juice, and niter kibbeh (or baking soda). Mix well and let marinate for at least 30 minutes, or up to overnight, to tenderize the chicken.

    Sauté the onions: Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the minced onions and cook, stirring occasionally, for 20-25 minutes, until softened and caramelized.

    Add the berbere: Stir in the berbere spice blend and cook for another minute, allowing the flavors to bloom.

    Simmer the chicken: Add the marinated chicken pieces and chicken broth to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through.

    Adjust seasoning and add eggs (optional): Season the stew with salt to taste. If desired, gently stir in the halved hard-boiled eggs and simmer for an additional 2-3 minutes to warm them through.

Serve: 

Spoon the hot Doro Wat onto injera (a spongy Ethiopian flatbread made from teff flour) and enjoy! You can also serve it with rice if injera is unavailable.

Tips: 

    Adjust the spice level: Berbere can range from mild to quite spicy. Adjust the amount you use to your preference.

    Substitute niter kibbeh: If you don't have niter kibbeh, you can substitute it with ½ teaspoon of baking soda mixed with a little water to form a paste. However, niter kibbeh adds a unique flavor and helps tenderize the chicken, so it's recommended if possible.

    Homemade berbere: If you're feeling adventurous, you can make your own berbere spice blend by grinding together the listed spices.

    Leftovers: Doro Wat tastes even better the next day, so feel free to make a big batch.

Enjoy this delicious taste of Ethiopia!