Ethiopian Doro Wat (Chicken Stew)

• 1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
• 3 tablespoons vegetable oil
• 2 tablespoons butter
• 2 large onions, sliced
• 4 garlic cloves, minced
• 1 inch fresh ginger, peeled, finely chopped
• 1/4 cup berbere
• 1 1/2 cups chicken stock
• 2 tablespoons lime juice
• 4 hard-boiled eggs, sliced for garnish

1. Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
2. In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
3. Add berbere and saute the mixture over low heat until it browns.
4. Add chicken stock and lime juice, simmer 3-4 minutes.
5. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
6. Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

roasting chickens, vegetable oil, butter, onions, garlic, ginger, berbere, chicken stock, lime juice, eggs

Taken from www.food.com/recipe/ethiopian-doro-wat-chicken-stew-211173 (may not work)