Ethiopian Doro Wat

In a large bowl, combine the chicken pieces with 1 tablespoon of vegetable oil and 1 tablespoon of berbere spice mix. Marinate for at least 30 minutes, or up to overnight.

Heat the remaining oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant.

Stir in the remaining berbere spice mix, turmeric, cardamom, and cloves. Cook for another minute, stirring constantly, to release the flavors of the spices.

Add the marinated chicken pieces and diced tomatoes to the pot. Bring to a simmer, scraping up any browned bits from the bottom.

Pour in the chicken broth and water. Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is tender.

If the stew is too thick, add a little more water or chicken broth. If it's too thin, cook uncovered for a few minutes to reduce the liquid.

Season the stew with salt and pepper to taste. Gently fold in the hard-boiled eggs (if using). Heat for a few minutes to warm through the eggs.

Serve hot over injera (Ethiopian flatbread) with a dollop of nitre kibbeh (Ethiopian clarified butter) or unsalted butter. Injera is traditionally used to scoop up the stew, but you can also serve it with rice or another type of bread.