Yetebelete Doro (Ethiopian Braised Chicken)

In a large pot or Dutch oven, heat the oil over medium heat. Add the finely chopped onions and cook, stirring frequently, until deeply caramelized and softened, about 45-60 minutes. This slow caramelization is key to the depth of flavor.

Add the minced garlic and grated ginger to the pot with the onions. Cook for another 5 minutes until fragrant.

Stir in the berbere spice and cook for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the spice.

Add the kibe (Ethiopian spiced butter) and water to the pot. Stir well to combine everything, scraping up any browned bits from the bottom of the pot.

Bring the mixture to a simmer, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. The consistency should be like a thick paste.

Add the chicken pieces to the pot, ensuring they are submerged in the sauce. If the sauce seems too thick, add a little more water (about 1/2 cup at a time) to reach a stew-like consistency.

Cover the pot and let it simmer gently over low heat for about 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.

While the chicken is simmering, peel the hard-boiled eggs. Make a few shallow cuts on each egg with a knife to allow the sauce to penetrate.

Gently add the prepared hard-boiled eggs to the pot during the last 15-20 minutes of cooking. This allows them to absorb the flavors of the sauce.

Taste the doro wat and add salt as needed. Stir gently to combine.

Allow the doro wat to simmer for a final 5 minutes to let all the flavors meld together.

Serve hot, traditionally with injera (Ethiopian flatbread).