Doro Wat Stew with Injera

Instructions

1. 1

   Finely chop Red onions and cook in a dry pot over medium heat for 20 minutes until deeply caramelized, adding water as needed to prevent burning.

   ✓ Point de contrôle : Onions turn dark reddish-brown and very soft
2. 2

   Add Berbere spice blend and stir for 2 minutes until fragrant. Add Bone-in chicken thighs and coat thoroughly.

   ✓ Point de contrôle : Spices darken slightly and chicken begins to brown
3. 3

   Add 2 cups water, cover and simmer for 45 minutes until chicken is tender. Add peeled Hard-boiled eggs in the last 10 minutes.

   ✓ Point de contrôle : Sauce thickens and coats the back of a spoon
4. 4

   Serve hot stew over torn Injera flatbread pieces.

   ✓ Point de contrôle : Injera absorbs the rich red sauce