Doro Wat

This recipe was one given to us by our housekeeper Salam, who was from Ethiopia and knew many authentic dishes. I'd spend time with her in the kitchen and she'd show me how to cook her family's dishes. This is one of the spicier dishes she taught us, Doro Wat (or spicy chicken).

Ingredients:

• 1 kg of onions
• 1 kg of chicken
• 5 boiled eggs
• Berbere (Ethiopian spice blend) 2-4 tablespoons
• 1 whole garlic
• 
  1 small piece of ginger
• 1 box of Pomì strained tomatoes
• Olive oil
• 1 cube vegetable stock
• Optional: Injera

Steps

1. Finely chop the onions and cook them on a wok at medium heat. Do not use any oil.
2. Using a mortar and pestle, crush the garlic first, and then the ginger.
3. After the onions have been cooking for 10 minutes, add olive oil (enough to saute the onions)
4. Cook the onion for 10 more minutes
5. Add a few tablespoons of the Berbere (2-4 tablespoons, adjust to personal taste)
6. Then, add 1/2 a cup of water
7. After 25 minutes, add the Pomì tomatoes and add a cube of vegetable stock
8. After 5 minutes, add the crushed garlic and ginger
9. Stir and add water as needed for 20 minutes
10. Then, add the chicken and cook it through.
11. Once the chicken is cooked, add the boiled eggs
12. Serve hot with injera