Doro wot (chicken and egg cooked in a fiery ethiopian sauce)

Method 1. Heat the olive oil in a large casserole dish and add the chicken. Once it has turned a golden brown, spoon out the pieces and set aside.

Next make the spiced butter: peel and mince the onion and garlic in a blender or grate. In a large saucepan, melt the butter slowly over a medium heat, then bring to the boil and add onion, garlic, ginger, turmeric, cardamom, cinnamon, cloves and nutmeg. Reduce the heat and simmer uncovered for 45 minutes. The milk solids will sink to the bottom of the pan and turn brown, while the butter on top will be clarified and transparent. Strain through a cheesecloth, discarding the solids.

In the same pan add spiced butter, chopped onion, ginger and garlic and gently fry until caramelised and glossy.

Unless using shop bought, next make the berberé: toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a dry pan for 1-2 minutes, stirring constantly, then allowing to cool. Combine the toasted spices, onion, garlic, 1 tsp salt, and a little water. Blend in a pestle and mortar or food processor until a smooth paste is formed. In the same pan toast the paprika, red pepper, black pepper and the other teaspoon of salt for 1 minute. Add water and stir to create a smooth liquid. Add the spice paste and stir vigorously. Cook over a low heat for about 10 minutes. Add berberé and heat until fragrant.

Add tomato purée, stock and lime juice and bring to the boil.

Return the chicken to the casserole dish, cover, and simmer slowly for 1 ½ hours, turning the chicken from time to time. If the sauce looks too thick, add more chicken stock, if it is too liquid, remove the lid to allow the juices to reduce to a thicker sauce.

When you are ready to serve, add the peeled hard boiled eggs, coat them well in the sauce then either transfer the stew to a bowl or spoon straight onto injera (Ethiopian pancake) making sure each guest has an egg.