Doro Wat

Ingredients

• 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

Directions

Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.

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.