Light doro wot: berbere chicken with boiled egg

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Eggs1
• Onion150 g
• Garlic2 cloves
• Ginger5 g
• Tomato paste15 g
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Cardamom1 pinch
• Cloves1 pinch
• Ghee8 g
• Brown rice50 g
• Saltto taste

Contains: lactose, eggs,

Method

1. Rinse the brown rice and cook it in plenty of salted boiling water for about 40 minutes, until tender; drain.
2. Meanwhile very finely chop the onion and cook it in a dry casserole over medium-low heat for 10 minutes, stirring, until wilted and golden.
3. Add the clarified butter, the grated garlic and ginger, the tomato purée, paprika, chilli, cardamom and cloves and stir for 2 minutes, until dark and fragrant.
4. Add the thighs, a generous glass of water and a pinch of salt, cover and cook over low heat for 35 minutes, until the chicken is very tender and the sauce thick.
5. Meanwhile put the egg in a small pan covered with cold water, bring to the boil and cook 9 minutes; cool and peel. Score the surface with a few cuts and add it to the stew for the last 10 minutes so it soaks up the flavour.
6. Serve the doro wot with the egg and the brown rice.