Serves: 4

1 kilo chicken thighs or breasts cut into bite size cubes
3 tablespoons fresh lemon juice
2 tablespoons butter
3 tablespoons extra virgin olive oil
5 red onions finely minced
3 tablespoons butter
2 tablespoon ginger garlic paste
2 TBS tomato paste
1/4 cup berbere spice
1.5 teaspoons salt
1 cup chicken stock or 1 cup water + 1 chicken cube
4 hard-boiled eggs, pierced all over with fork about ¼ inch deep

-Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
-Heat the 2 TBS butter along with the olive oil in a pan. Add the onions and saute for around 45 minutes till light golden, stirring occasionally.
-Add the garlic-ginger, and 1 tablespoon butter and continue to saute for another 5 min., stirring occasionally.
-Add the tomato paste, berbere and the 2 remaining tablespoons of butter and saute for another 3 min, stirring occasionally.
-Add the chicken, broth and simmer for 45 minutes on low, stirring occasionally.
-Add the boiled eggs and simmer on low heat for another 5 minutes or till liquids evaporate and the stew comes to your consistency.
Serve hot with injera bread or rice.

http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/

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