Ethiopian Doro Wat (Spiced Chicken Stew)

Instructions

1. Season the Chicken with Salt and Black Pepper.
2. In a large pot or Dutch oven, heat Vegetable Oil over medium heat. Brown the Chicken on all sides, then remove and set aside.
3. Add Yellow Onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add Garlic and Ginger and cook for another minute until fragrant.
4. Stir in the Berbere Spice Blend and Tomato Paste. Cook for 2 minutes, stirring constantly, until fragrant.
5. Pour in the Chicken Broth, scraping up any browned bits from the bottom of the pot.
6. Return the Chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the Chicken is very tender.
7. Stir in Lemon Juice. Gently place the Hard-Boiled Eggs into the stew.
8. Simmer for another 10 minutes to heat the eggs through.
9. Serve hot with injera bread.