Doro Wat (Ethiopian Spiced Chicken)

1. Marinate the Chicken:
   • Season the chicken pieces with salt.
   • Mix the chicken with a portion of the berbere spice and let it marinate for at least 30 minutes to an hour.
2. Prepare the Niter Kibbeh:
   • If you’re using niter kibbeh, melt it in a large pot over medium heat.

1. Sauté Onions, Garlic, and Ginger:
   • Add the chopped onions to the pot and sauté until they become golden brown.
   • Add the minced garlic and ginger and cook for an additional 2 minutes.
2. Add Spices:
   • Mix in the remaining berbere spice, paprika, ground coriander, ground cumin, ground cinnamon, and ground cardamom. Stir well to combine.
3. Cook the Chicken:
   • Add the marinated chicken to the pot and brown it on all sides.
   • Mix in the tomato paste and cook for a few more minutes.

1. Simmer:
   • Pour in the chicken broth, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
2. Adjust Seasoning:
   • Taste and adjust the seasoning with salt and additional berbere spice if needed.
3. Serve:
   • Serve the Doro Wat over injera (a sourdough flatbread) or with rice.
   • Garnish with hard-boiled eggs if desired.

Doro Wat is known for its bold and spicy flavors, so feel free to adjust the level of heat to your liking by adding more or less berbere spice. Enjoy this delicious and aromatic Ethiopian dish!