Doro wot (Chicken stew )ዶሮ ወጥ
6-8 chopped onions minced
1 whole chicken cut into 12 pieces, skin removed and trimmed
1 1/2 cup clarified butter
3-4 tablespoons berbere powder
1tsp garlic minced
1 1/2 tsp korerima (Ethiopian black cardamon)
2 tbs tomato paste
2-3 tsp tikur Azmud ( Black Seed powder)
Tikur kimem (spice blend is made with garlic, ginger and tikur Azmud ( Black Seed powder)
Red wine or tej
Cut whole chicken into 12 pieces. Place chicken in a large bowl and wash it. Add cold water, cut lemon and squeeze into the bowl, add salt with cold water. Set aside, Place onions in a large heavy pot over medium heat and cook, stirring often, when it tends to stick to the pot stir it by adding just a little bit of water at a time until very soft. Add butter (clarified butter), reduce heat to medium-low and cook the onions until they turn brown. Then add tomato paste, berbere, wine, tikur azmud, and korerima.continue cooking. Wash the chicken with cold water and Place the chicken pieces in the frying pan. Cook for about 5-10 minutes and take out. Add the chicken into the onion sauce. Bring to a simmer over medium-high heat. Add just a little bit of water at a time simmer for few more minutes. Reduce heat to maintain a simmer and cook, turning the chicken occasionally. Add the spice and pour in enough water to almost cover the chicken add salt. Reduce the heat to a gentle simmer and let the chicken simmer until the sauce begins to thicken again and the chicken cooked enough. Cook at least 2 hours then turn off the heat.
Meanwhile, boil the eggs. Place in a saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 5- 10 minutes. Remove from heat, drain and cover the eggs with cold water, let stand until completely cooled. then Peel the hard-boiled eggs, and using a knife, make narrow slits along the sides of the white. Drop the eggs into the sauce, Serve with injera.