Doro Wat (Ethiopian Spiced Chicken)

For the Marinade:

• 2 lbs (about 1 kg) chicken pieces (drumsticks, thighs)
• 2 tablespoons lemon juice
• Salt to taste

For the Spice Paste:

• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons Berbere spice blend (adjust according to your spice preference)

• 1 teaspoon ground cardamom
• 1 teaspoon ground fenugreek (optional)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup vegetable oil

Other Ingredients:

• 1 cup chicken broth or water
• 2 tablespoons tomato paste
• Salt to taste
• Hard-boiled eggs (optional)

Instructions:

1. Marinate the Chicken:
   • Rub the chicken pieces with lemon juice and salt. Let it marinate for at least 30 minutes.
2. Prepare the Spice Paste:
   • In a food processor or mortar and pestle, combine the chopped onions, minced garlic, minced ginger, Berbere spice blend, ground cardamom, ground fenugreek (if using), ground nutmeg, ground cinnamon, and ground cloves. Blend until you get a smooth paste.

1. Cook the Spice Paste:
   • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the spice paste and cook, stirring frequently, for about 10-15 minutes until the paste is aromatic and the oil begins to separate.
2. Add Tomato Paste:
   • Stir in the tomato paste and cook for an additional 5 minutes.
3. Add Chicken and Broth:
   • Add the marinated chicken pieces to the pot and coat them with the spice mixture. Cook for 5-7 minutes to brown the chicken slightly.
   • Pour in the chicken broth or water, ensuring the chicken is covered. Bring it to a simmer.

1. Simmer and Cook:
   • Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour or until the chicken is tender and cooked through. Stir occasionally and add more broth if needed.
2. Adjust Seasonings:
   • Season the Doro Wat with salt to taste. Adjust the spice level if desired.
3. Serve:
   • Serve the Doro Wat hot, garnished with hard-boiled eggs if desired. Traditionally, it is served with injera or rice.

Enjoy your homemade Doro Wat, a delicious and aromatic Ethiopian dish!