Ethiopian doro wat

Ingredients

• 800 gChicken, broilers or fryers, thigh, meat and skin, raw
• 300 gEgg, whole, raw, fresh
• 700 gOnions, raw
• 35 gGarlic, raw
• 25 gGinger root, raw
• 18 gSpices, paprika
• 7 gSpices, pepper, red or cayenne
• 4 gSpices, fenugreek seed
• 3 gSpices, cardamom
• 1 gSpices, cloves, ground
• 55 gButter, Clarified butter (ghee)
• 900 gBeverages, water, tap, drinking
• 1,000 gBeverages, water, tap, drinking not counted – removed
• 6 gSalt, table

Method

1. Put eggs in 1000 g water, bring to the boil and cook for 9 minutes; cool, peel and set aside.
2. Finely chop onion and cook it without fat at 150 °C for 25 minutes with 250 g water until soft and the water evaporates.
3. Add ghee, garlic, ginger, paprika, cayenne, fenugreek, cardamom and cloves; fry for 5 minutes.
4. Add 800 g chicken thighs, remaining water and salt. Braise covered at 90 °C for 45 minutes until the thighs are tender and at least 74 °C inside.
5. Add peeled eggs, warm them in the sauce for 8 minutes and serve one egg per portion.