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1. Finely dice the onions or pulse them in a food processor until very finely chopped, being careful not to turn them into a puree.
4 piece yellow onions
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2. Place a large heavy pot over medium heat and add the onions without any fat. Cook, stirring often, until they release their moisture and turn soft and lightly golden, 25 to 30 minutes; if they start to stick too much, deglaze occasionally with a splash of water.
4 piece yellow onions,
2 cup water or low-sodium chicken broth
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3. Stir in the clarified butter, then add the berbere, minced garlic, grated ginger, cardamom, and fenugreek. Cook over low heat, stirring constantly, until fragrant and deeply colored, 5 to 7 minutes.
0.5 cup clarified butter (niter kibbeh or ghee),
3 tbsp berbere spice blend,
6 clove fresh garlic cloves,
1.5 tbsp fresh ginger, peeled,
0.2 tsp ground cardamom (optional),
0.2 tsp ground fenugreek (optional)
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4. Add the tomato paste and cook, stirring, until it darkens slightly and the mixture is thick and glossy, about 3 minutes.
3 tbsp tomato paste
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5. Season the chicken pieces all over with salt and black pepper, then nestle them into the spiced onion mixture, turning to coat well.
1.5 lb bone-in chicken thighs, skin removed,
1.5 tsp kosher salt,
0.5 tsp freshly ground black pepper
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6. Pour in the water or chicken broth to mostly submerge the chicken. Bring to a gentle simmer, then cover partially and cook over low heat, turning the chicken occasionally, until very tender and the sauce is thick and reduced, 35 to 45 minutes.
2 cup water or low-sodium chicken broth
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7. Stir in the lemon juice and adjust seasoning with more salt or berbere to taste. Simmer uncovered for another 5 to 10 minutes to let the flavors meld.
3 tbsp berbere spice blend,
1.5 tsp kosher salt,
1 tbsp fresh lemon juice
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8. Use the tip of a knife to score each hard-boiled egg a few times, then gently nestle the eggs into the stew and warm them through for 5 minutes so they absorb some sauce.
6 piece hard-boiled eggs, peeled
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9. Serve the doro wat hot, spooning extra sauce over the chicken and eggs, and garnish with chopped cilantro or parsley if using.
2 tbsp fresh cilantro or parsley (garnish, optional)
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