Doro Wat is an Ethiopian onion and berbere spice based stew. In Eritrea, this dish is known as tsebhi dorho.
2 ½ to 3 lbs chicken thighs, cut into 1-inch pieces, or three chicken breasts, cut into ½ inch pieces.
2 tablespoons fresh lemon juice.
2 tablespoons niter kibbeh, if you have it (Ethiopian spiced butter), or regular butter.
2 tablespoons extra virgin olive oil.
3 cups yellow onions finely minced to a chunky puree in a food processor.
3 tablespoons butter.
1 tablespoon finely minced garlic.
1 tablespoon finely minced ginger.
¼ cup berbere (see recipe here) (or you can buy it HERE)
1½ teaspoons salt.
½ cup Tej (Ethiopian honey wine), if you have it, or white wine mixed with 1 teaspoon of honey.
1 cup chicken stock.
4 hard-boiled eggs, pierced all over with a fork about ¼ inch deep.