Step 1: Prep the Chicken

1. Rinse the chicken pieces in cold water with the lemon juice to remove any odor.
2. Pat dry thoroughly with paper towels.
3. Season lightly with salt and black pepper.
4. Cover and set aside (you can marinate for 30 minutes if time allows).

Step 2: Caramelize the Onions

1. Place the finely chopped onions in a dry pot (no oil yet!) over medium-low heat.
2. Stir constantly for 30–40 minutes until onions turn soft, golden brown, and jammy.
3. This step is critical — the slow cooking develops the depth of flavor. Don’t rush it!
4. If they begin to stick, add a few splashes of water to loosen.

Step 3: Add the Spices

1. Add niter kibbeh to the browned onions.
2. Stir in garlic and ginger, sauté until fragrant (about 2–3 minutes).
3. Add berbere spice and tomato paste. Mix well and cook for another 5 minutes. The mixture should darken slightly and become fragrant.
4. If the mixture gets dry, add splashes of water or broth to keep it smooth.

Step 4: Simmer the Stew

1. Add in your seasoned chicken pieces. Stir well to coat them in the spice-onion mixture.
2. Add chicken bouillon and 1½ cups water or broth. The sauce should cover most of the chicken.
3. Cover and simmer over low to medium heat for 45–50 minutes, or until chicken is tender and pulls away from the bone easily.

Step 5: Add the Eggs

1. While the stew simmers, boil and peel your eggs.
2. Make shallow slits around each egg with a knife so the sauce penetrates.
3. After chicken is tender, gently add the hard-boiled eggs to the pot.
4. Spoon sauce over eggs and simmer for 10–15 more minutes, uncovered. They’ll absorb all the flavor, like little golden sponges.
5. Optional: Add a final spoon of niter kibbeh for richness.

Step 6: Serve the Doro Wat

1. Let the stew rest for 10 minutes before serving.
2. Traditionally served family-style over injera flatbread with other stews (like misir wat, shiro wat, or atkilt).