Doro Wat (Ethiopian Chicken Stew)

Cook the mountain of finely chopped onions in a dry pot over low heat, stirring, until they collapse into a soft paste — this can take 20–30 minutes and is the foundation of the dish.

Add the spiced butter, garlic and ginger and cook until fragrant.

Stir in the berbere and toast it gently so the spices bloom without scorching.

Add a little water to make a thick sauce, then nestle in the chicken and coat it well.

Braise low and slow until the chicken is falling-tender and the sauce is thick and glossy.

Slip in the peeled hard-boiled eggs to warm through, and serve on injera.