Ethopian doro wat

This recipe is a traditional Ethiopian stew, with a rich sauce that's really fragrant and satisfying.

Ingredients

Instructions

1. Gently heat the butter and 2 tbsp olive oil with the niter kibbeh blend until the butter has melted, then take off the heat and leave to infuse.
2. Boil the eggs (if having) for
   8-10 minutes (8 minutes if small, 10 minutes if large), then drain, cool, peel and cut in half.
3. Fry the chicken in 1 tbsp oil, turning occasionally, for
   10 minutes or until the skin is golden brown all over. Remove from the pan and leave to one side.
4. Discard any excess oil in the pan, then strain the infused butter (discarding the niter kibbeh blend) and fry the onion for
   10 minutes or until the onion is soft, brown and sticky.
5. Add the fried chicken, tomato puree, 150 ml water, berbere and ¾ tsp salt to the softened onion, then cover and simmer for
   1 hour or until the chicken is cooked through and the sauce is rich and thick.
6. Cook the potatoes and carrots in a covered pan with 1 tbsp oil, 200 ml water, the potato spices and ½ tsp salt for
   20 minutes or until the potatoes and carrots are tender. Remove the lid and cook for a further
   15 minutes or until all of the liquid has evapourated and the potatoes and carrots are soft.
7. 5 minutes before the chicken is ready, stir in the juice of the ½ lemon and add the halved eggs (if having), then warm through.
8. Serve the doro wat with the potatoes and carrots, and the salad and bread on the side.