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Ethiopia: Doro Wat

This flavorful stew from Ethiopia features chicken, eggs, and an array of spices. It's a rich, hearty dish often served during special occasions or family gatherings.

Ingredients (serves 4):

• 2 tbsp paprika, hot
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1 tsp cumin
• 2 tbsp flour
• 8 chicken thighs
• Fresh ginger (about 1-inch piece)
• 2 garlic cloves
• 2 onions
• 2 carrots
• 1 red chili pepper
• 2 cups vegetable broth
• 14 oz canned diced tomatoes
• 1 bay leaf
• 4 cloves
• 4 eggs

Instructions:

1. In a bowl, combine the paprika, cinnamon, cardamom, cumin, and flour. Stir to mix evenly.
2. Rinse the chicken thighs with cold water and pat them dry with paper towels. Rub the chicken with salt and the spice mix.
3. Peel and finely chop the ginger, garlic, and onions. Clean, peel, and chop the carrots. Wash and finely chop the chili (remove the seeds if you prefer a milder dish).
4. Preheat the oven to 400°F. Heat a bit of oil in a large pot or skillet. Brown the chicken thighs on all sides. Once browned, remove the chicken from the pot and set it aside.
5. In the same pot, briefly sauté the ginger, garlic, onions, and carrots in the leftover oil and juices until fragrant.
6. Add the vegetable broth to the pot, followed by the canned tomatoes, bay leaf, and cloves. Bring everything to a boil.
7. Add the chopped chili and chicken thighs back to the pot. Cover and transfer the pot to the preheated oven. Let the stew cook on the lowest rack for about 45 minutes. After 45 minutes, remove the lid and continue cooking for another 15 minutes, uncovered, to allow the flavors to meld.
8. While the stew is cooking, bring a pot of water to a boil. Carefully add the eggs and cook them for about 7 minutes. Remove the eggs, cool them under cold water, peel, and set aside.
9. Once the stew is done, add the boiled eggs to the pot. Stir gently to incorporate. Serve hot with injera or rice, and enjoy the rich flavors of Ethiopia!