Doro Wat (Ethiopian Berbere Spiced Chicken Stew)

Pat chicken pieces dry with paper towels. Score the thighs and legs deeply to the bone with a sharp knife. Rub with 1 tsp berbere paste and a pinch of salt; set aside.

Place a large, heavy-based pot over medium-low heat. Add the chopped onions with NO oil and dry-cook, stirring every 2–3 minutes, for 25–30 minutes until they are very soft, deep golden, and reduced to half their original volume.

Add the nit'r kibbeh (or butter) to the caramelised onions and stir to melt. Add remaining berbere paste, garlic, ginger, and cardamom; cook for 8–10 minutes, stirring constantly, until the paste darkens and the fat clearly separates at the edges.

Stir in tomato paste and cook for 2 minutes. Pour in chicken stock, stir to combine, and bring to a gentle simmer.

Add the chicken pieces skin-side down; cover with a lid and cook over low heat for 40–45 minutes, turning the pieces once halfway through, until the meat is very tender and beginning to fall from the bone.

Nestle the pierced hard-boiled eggs into the stew for the final 10 minutes, turning them gently so they take on colour and flavour.

Taste and adjust salt. Serve piping hot with injera or warm flatbread, spooning the sauce generously over everything.