Ethiopian Berbere Chicken Stew (Doro Wot)
Melt the butter in a large heavy based pan.
Sauté the onions and garlic gently for 10 minutes until golden brown.
Add the tomatoes and berbere spice blend to the onion mix and stir until you can smell the fragrance of the spices. Add salt as needed.
Cover and simmer on low heat for 15 minutes.
Add the chicken pieces and stir well to coat. Bring the mix back to a simmer, cover and cook on low for 50 minutes or until chicken is tender
Arrange chicken pieces on serving dish with whole boiled eggs and pour sauce over.