Doro Wat

• 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
• 2 cups water
• 1/4 cup lemon juice
• 3 cups chopped Bermuda onion
• 3 tablespoons butter
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 cup water, or as needed
• 2 tablespoons all-purpose flour (optional)
• 2 tablespoons water (optional)
• 8 hard-boiled eggs, peeled

1. Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
2. Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.

chicken, water, lemon juice, bermuda onion, butter, cayenne pepper, paprika, ground black pepper, ground ginger, water, flour, water, eggs

Taken from www.allrecipes.com/recipe/218102/doro-wat/ (may not work)