Doro Wat

Method

1. Rub the 2 skinless chicken drumsticks all over with 1 tbsp of lemon juice and 0.25 tsp of the salt. Leave 10 minutes, then rinse under cold water and pat thoroughly dry — this is the traditional cleaning of the meat and it firms the surface.
2. Lower 1 egg into simmering water and boil 10 minutes. Cool under cold running water, peel, and score the white lightly all round with a knife so it can drink up the sauce later. Set aside.
3. Put 150 g of very finely chopped red onion into a heavy saucepan with no fat at all and set over low heat. Cook 15 minutes, stirring often and scraping the base, until the onion has given up its water, collapsed to a soft pulp and just begins to catch. This dry sweating is what gives doro wat its body.
4. Stir in 1 tbsp of niter kibbeh, 2 crushed garlic cloves and 1 tsp of grated ginger and cook 3 minutes until fragrant. Add 1.5 tbsp of berbere and a pinch of ground cardamom and fry very gently for 5 minutes, stirring constantly so the chilli toasts without scorching.