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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (3 lb)  roasting chickens (cut into pieces, rinsed and patted dry)
• 3  tablespoons  vegetable oil
• 2  tablespoons butter
• 2  large onions, sliced
• 4  garlic cloves, minced
• 1  inch fresh ginger, peeled, finely chopped
• 1⁄4 cup berbere
• 1 1⁄2 cups  chicken stock
• 2  tablespoons lime juice
• 4  hard-boiled eggs, sliced for garnish

Directions

1. Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
2. In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
3. Add berbere and saute the mixture over low heat until it browns.
4. Add chicken stock and lime juice, simmer 3-4 minutes.
5. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
6. Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.