Ethiopian Berbere Chicken Stew (Doro Wot)

1.25 hrs
2 kgs
Skinless chicken pieces, gently scored
cloves garlic, chopped
large onions, chopped
fresh tomatoes chopped
Salt to taste
Shelled hard boiled eggs to serve (optional)

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.

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