Ethiopian Doro Wat Chicken Stew

From nirmala narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.

Heat oil in a pan and brown the chicken.

When all pieces are light brown , remove chicken.

In the same pan , without removing the oil , add butter , onion , ginger and garlic.

Cook until golden brown.

Add berbere and saute the mixture over low heat until it browns.

Add chicken stock and lime juice , simmer 3-4 minutes.

Return the chicken to the pan , cover , and simmer slowly for 30 minutes , turning the chicken from time to time.

Transfer the stew to a platter , garnish with eggs , and serve with injera or pita bread.

roasting chickens, vegetable oil, butter, onions, garlic cloves, fresh ginger, berbere, chicken stock, lime juice, hard-boiled eggs