Doro Wat From 'The World'S Best Spicy Food'

• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 2 teaspoons salt
• 1/2 cup cayenne pepper
• 1/2 cup sweet paprika
•  
• 4 tablespoons
• (Ethiopian spiced butter) or unsalted butter
• 2 large onions, roughly chopped
• 1 tablespoon freshly chopped garlic
• 1 tablespoon peeled and finely chopped fresh ginger
• 1-2 tablespoons berbere (to taste)
• 4 chicken legs
• 4 hard-boiled eggs
• Salt
• , for serving

1. Heat a large heavy ban. Add the ginger, cardamom, fenugreek, coriander, cinnamon, cloves, and allspice; roast over a low heat for two minutes, stirring constantly to prevent burning.
2. Add the salt, cayenne pepper, and paprika and roast over very low heat for a further 10 minutes. Allow to cool; store in a sealed jar.
3. Heat the butter over low heat in a large wok or deep frying pan. Add the onions and, stirring frequently for about 25 minutes, cook until caramelized.
4. Add the garlic and ginger and cook for five to eight minutes, until soft. Add the berbere and 2 cups of water. Stir well.
5. Season the chicken with salt. Add the chicken to the wok, cover and simmer for about 40 minutes, stirring occasionally, until well cooked.
6. Uncover the wok and raise the heat to medium-high. Simmer until the liquid has reduced to a thick, gravy-like consistency.
7. Add the eggs and stir to warm them through. Taste and season with more berbere and salt. Serve with injera and eat with your fingers.

ground ginger, ground cardamom, fenugreek seeds, ground coriander seeds, ground cinnamon, ground cloves, allspice, salt, cayenne pepper, sweet paprika, nbsp, butter, onions, garlic, fresh ginger, berbere, chicken, eggs, salt

Taken from www.seriouseats.com/recipes/2014/03/doro-wat-from-the-worlds-best-spicy-food.html (may not work)