Doro wot

Wot is Ethiopia's equivalent of curry and the injera's constant friend. While beef and goat are popular wot ingredients, chicken (or doro in Amharic) reigns supreme. Doro wot is a spicy chicken drumsticks or wings dish made with butter, onion, chili, cardamom, and berbere sauce. In the center of this stew, a hard-boiled egg bobs inexplicably. It's a tasty side dish that's usually served as a token of respect to a guest. Doro wot is Ethiopians' favorite food to eat during national and religious festivals (the day before, women can be seen everywhere carrying upside-down clucking chickens by their feet).

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 Homemade Niter Kibbeh, 2 tablespoons extra virgin olive oil, 3 cups yellow onions finely minced to a chunky puree in food processor. 3 tablespoons butter, 1 tablespoon finely minced garlic, 1 tablespoon finely minced ginger ,1/4 cup Ethiopian berbere, 1 1/2 teaspoons salt, 1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey, 1 cup chicken stock, 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep

Directions

• Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
• Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
• Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
• Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
• Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
• Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
• Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.