Doro Wat Tsebhi

Ingredients & Substitutes

Instructions

1. 1

   Marinate 2 pounds of bone-in, skin-on chicken thighs in 1 tablespoon of lime juice and 1/2 teaspoon of salt for at least 30 minutes.

2. 2

   Heat 1/2 cup of Niter Kibbeh in a large pot or Dutch oven over medium heat, then add 4 large finely chopped red onions and cook until very soft and golden brown, which will take about 20-30 minutes.

3. 3

   Stir in 2 tablespoons of freshly grated ginger and 6 minced garlic cloves into the onions, cooking for 2 more minutes until fragrant.

4. 4

   Add 4 tablespoons of Berbere spice mix to the pot, stirring well and cooking for another 5 minutes, adding a splash of water if the mixture becomes too dry.

5. 5

   Introduce the marinated chicken thighs to the pot, searing them on all sides for about 5-7 minutes until lightly browned.

6. 6

   Pour in 1.5 cups of water or chicken broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender.

7. 7

   Gently add 4 peeled hard-boiled eggs to the stew during the last 10 minutes of cooking, allowing them to warm through and absorb the flavors.

8. 8

   Taste and adjust seasoning with 1/2 teaspoon of salt if needed, then serve the Doro Wat Tsebhi hot with injera or rice.