Doro Wot

Ingredients

• 2 pcs Chicken Legs
• 2 pcs Eggs
• 3 pcs Red Onion
• 6 pcs Garlic
• 30 g Ginger
• 80 g Butter
• 0.5 tsp Turmeric
• 0.5 tsp Fenugreek
• 0.25 tsp Green Cardamom
• 0.5 tsp Dried Oregano
• 2 tbsp Berbere
• 1 tbsp Tomato Paste
• 2.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1.5 l Water
• 1 pcs Lemon
• 4 pcs Injera

Method

1. Bring {water} to a gentle boil in a small saucepan over medium heat, lower in {eggs}, and cook until just set. Transfer to cold water so they peel cleanly and hold for later.
2. Finely dice {red_onion}, mince {garlic}, and mince {ginger} so they melt smoothly into the stew.
3. Melt {butter} in a small saucepan over low heat, add {garlic}, {ginger}, {turmeric}, {fenugreek}, {green_cardamom}, and {dried_oregano}, and simmer gently until fragrant and the milk solids sink. Strain if you want a smoother finish.
4. Place {red_onion} in a wide heavy pot over low heat with a large pinch of {kosher_salt}. Cook without fat, stirring often, until deeply softened, dry, and sweet-smelling. This slow dry-cooking builds the signature base without scorching.
5. Pat {chicken_legs} dry so they braise richly rather than steam, then season all over with {kosher_salt}, {black_pepper}, and a little {lemon}.
6. Add {butter} to the pot with the dry-cooked {red_onion} over low heat, then stir in {berbere} and {tomato_paste}. Bloom until brick red and fragrant, then work in {garlic}, {ginger}, and a splash of {water}, seasoning again with {kosher_salt} to layer flavor.
7. Nestle {chicken_legs} into the {berbere} onion base in the pot over very low heat. Add more {water} only as needed to keep the sauce loose enough to simmer, cover partly, and braise until the meat is tender and an instant-read thermometer reaches safe doneness. Peel and add {eggs} for the final simmer so they absorb the sauce.
8. Taste the stew and adjust with {kosher_salt}. Spoon {chicken_legs}, {eggs}, and sauce over {injera}, then finish with a squeeze of {lemon} for brightness.