We tried this recipe:
http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/ but made a few modifications. First, instead of 7 Tbsp unsalted butter, we used a mix of butter, olive oil, and grapeseed oil (6 Tbsp total, reduced from 7). Second, we used one large red onion and sliced in along the grain. Third, we used 10 skin-on, bone-in drumsticks in lieu of chicken thighs or breasts. Fourth, we shortened the cooking time for step 2 to 30 mins and step 3 to 20 mins. Finally, we increased the number of hard-boiled eggs from 4 to 5, following this recipe: http://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-cooking-lessons-from-the-kitchn-202415 After peeling the hard-boiled eggs, we used a salad fork to prick each egg several times so that it would absorb the sauce, then gently placed the eggs into the stew. We served this with potato and carrot alicha and jasmine rice. (Oct. 2016)
Cooking Adventures 