Name: Doro Wat (Stewed Chicken Legs with Berbere and Eggs)
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons unsalted butter or ghee; 2 large red onions, finely diced; 6 garlic cloves, minced; 2 tablespoons minced ginger; 3 tablespoons Berbere, recipe follows, or store-bought berbere; 1 teaspoon kosher salt, plus more as needed; 2 medium vine-ripened tomatoes, finely diced; 1 cup water; 8 chicken drumsticks; 6 large eggs, hard-boiled and peeled; Cooked rice for serving, optional; 1/4 cup New Mexico chile powder; 2 tablespoons sweet paprika; 1 teaspoon ground cayenne; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon mustard powder; 1/2 teaspoon granulated onion; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon garlic powder; 1/4 teaspoon ground nutmeg

Directions

Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
Stir in the Berbere and salt and cook, stirring, until very aromatic, about 1 minute. Add the tomatoes and cook, stirring until they’ve reduced down and the mixture is almost dry, about 10 minutes. Add the water, increase the heat to high, and bring to a boil. Lower the heat to maintain a simmer. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, 45 minutes to 1 hour. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.
Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).

Berbere:

Yield: Makes about 1/2 cup

Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.