Chef: Bilise Ahmed

For a vegetarian version, called Miser Wat, substitute 2 pounds lentils for the chicken

10 pieces chicken (thighs, wing, drums)
5 each yellow onion, diced
½ cup garlic, minced
¼ cup lemon juice
1 ½ T ginger, minced
1 1/2 T sea salt
¾ cup canola oil
2 tablespoons butter
1 ½ cups water
5/8 cup berbere sauce
8 hard boiled eggs, chopped

Remove chicken skins, except for wings. Rinse 3 times in cold, salted water. Soak in the lemon juice.

Cook onion on low heat until dried out. Add the oil and saute for 5 minutes. Add garlic and ginger and saute 1 minute. Add berbere and saute 2 minutes. Mix in ½ cup water. Add chicken, salt, and butter and cook for 45 minutes on low heat, stirring often and adding water as needed to keep the chicken from sticking and burning.

Transfer to a full hotel pan and bake covered for 45 minutes. Then uncover and bake until done (when the middle of the thickest piece reaches 160 degrees for 2 minutes).

Add hard boiled eggs.