Doro Wat

INGREDIENTS

1.5 kg onions, finely chopped 1/2 large chicken

50 ml white vinegar

1/2 lemon, juiced

50 ml olive oil

1.5 tbsp niter kibbeh - get the recipe HERE

3 tbsp Salivate! Berbere Blend

6 hard-boiled eggs, peeled

MIXED SPICES

1 tbsp cardamom seeds

1 tbsp nigella seeds

1 tbsp ajwain or fennel seeds 1 tsp black peppercorns

1 tbsp salt

• Place the onion in a large, heavy-based saucepan, cover with a lid and cook over low–medium heat, stirring occasionally. Do notadd any oil or liquid. Cook for about 1 hour or until the onion has reduced by two-thirds.

• While the onion is cooking, remove the skin from the chicken and cut into portions, trimming off any fat.

• Mix the vinegar and lemon juice together and sit the chicken pieces in the liquid for 10–15 minutes, then drain.

• When the onion has reduced, add the oil, niter kibbeh and berbere and stir well.

• Add the chicken and its liquid, bring the mixture to the boil, then reduce the heat to a simmer.

• Stir the spice blend into the stew.

• Simmer until the chicken is cooked through, stirring occasionally, making sure the onion does not stick to the bottom of the pan.Skim off the oil from the surface, as necessary.

• Make incisions in the eggs to ensure the flavour seeps in. When the stew is ready, add the eggs and remove from the heat.