Doro Wat with Berbere

Cut the chicken in 1-inch pieces, bones left on and including neck and gizzards if you like, and soak in the 2 cups of water to which the lemon juice has been added, for 10 minutes.

Meanwhile in a Dutch oven or heavy stew pot, brown the onion, without oil, until quite dark, stirring constantly.

Then add the olive oil and Berbere. Blend the seasonings into the onions. Add the 1 cup of water.

Drain the water from each piece of chicken and add chicken to onion mixture, stirring it through.

Cover and simmer over low heat until chicken is tender. Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water).

Add hard boiled eggs a few minutes before serving.