Slow-Cooked Spicy Chicken with Hard-Boiled Eggs (Doro Wat)

Name: Slow-Cooked Spicy Chicken with Hard-Boiled Eggs (Doro Wat)
Ingredients: 1 ⁄ 3 cup berbere spice blend; 4 medium red or yellow onions (1 lb.); 3 Tbsp. sunflower or vegetable oil; 3 Tbsp. Spiced Clarified Butter or clarified butter; 5 medium garlic cloves, finely grated (1 Tbsp.); 1 tsp. fresh ginger, peeled and grated; Kosher salt; 2 chicken legs (1 lb. 6. oz), skin removed, split at the joint into drumsticks and thighs; 1 ⁄ 2 tsp. mekelesha spice blend 4 hard-boiled eggs, peeled and slashed 4 times lengthwise; Injera or another flatbread, for serving

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Doro wat is one of Ethiopia's most famous dishes; bone-in chicken pieces and hard-boiled eggs are slowly simmered in spiced onion sauce and drizzled with clarified butter.

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Ingredients

1⁄3 cup berbere spice blend
4 medium red or yellow onions (1 lb.)
3 Tbsp. sunflower or vegetable oil
3 Tbsp. Spiced Clarified Butter or clarified butter
5 medium garlic cloves, finely grated (1 Tbsp.)
1 tsp. fresh ginger, peeled and grated
Kosher salt
2 chicken legs (1 lb. 6. oz), skin removed, split at the joint into drumsticks and thighs
1⁄2 tsp. mekelesha spice blend 4 hard-boiled eggs, peeled and slashed 4 times lengthwise
Injera or another flatbread, for serving