Doro wat-style Ethiopian chicken and egg stew

Inspired by Ethiopia's celebration stew: chicken and whole eggs cooked in a rich, spiced onion sauce. A mild pan made alongside without the berbere means the whole family can share it.

Ingredients

• 800 g Chicken thighs, boneless and skinless, halved
• 1 Lemons, juiced
• 5 g Salt
• 4 Onions, very finely chopped
• 50 g Butter
• 15 ml Vegetable oil
• 1 g Cardamom pods, 4 pods, crushed
• 0.3 Garlic, 3 cloves, crushed
• 20 g Fresh ginger, grated
• 2 g Dried fenugreek leaves
• 15 g Berbere spice, use less for a gentler heat
• 30 g Tomato purée
• 4 Eggs
• 4 Flatbreads

Method

1. Toss the chicken with the lemon juice and a teaspoon of the salt and set aside while you cook the onions.
2. Put the onions in a large dry pan over a medium-low heat and cook, stirring, for 10 minutes until they have softened and lost their water. Then add the butter, oil and cardamom and keep cooking, stirring often, until deep golden and jammy.
3. Stir in the garlic, ginger and fenugreek for a minute, then the berbere and tomato purée. Cook for 2 minutes, adding a splash of water if it catches.
4. Add the chicken with its juices, the rest of the salt and 400ml water. Cover and simmer gently until the chicken is tender.
5. Meanwhile, boil the eggs, cool them in cold water and peel. Score each one lightly a few times so the sauce can soak in.
6. Add the eggs to the stew and simmer without a lid until the sauce is thick and glossy.
7. Warm the flatbreads and serve with the stew, giving everyone an egg.