Ethiopian Chicken Stew (Doro Wat)
Ingredients
5 Tbsp ghee, divided
2 Lb (3 large) red onions, finely chopped
⅓-½ cup berbere
¾ cup water
10 medium garlic cloves, minced
2 Lb boneless, skinless chicken thighs trimmed & halved
3 scallions, thinly sliced diagonally
1 jalapeño or Fresno chili, stemmed, seeded & finely chopped (optional)
2-3 hard-cooked eggs, peeled & sliced (optional)
Lemon wedges, to serve
Directions
In a large Dutch oven over medium-high, heat half of the ghee until shimmering. Add the onions and 1 teaspoon salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
Stir in the remaining ghee, the berbere and the water. Stir in the garlic, followed by the chicken. Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
Uncover, increase to medium-high and cook ~5-8 minutes. Stir and scrape along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce.
Taste and season with salt and pepper. Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side.