Doro Wat (Ethiopian Chicken Stew)

2 1/2 to 3 lbs chicken thighs, cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh, if you have it (ethiopian spiced butter), or regular butter
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/4 cup berbere (see recipe here) (or you can buy it HERE)
1 1/2 teaspoons salt
1/2 cup Tej (Ethiopian honey wine), if you have it, or white wine mixed with 1 teaspoon honey
1 cup chicken stock
4 hard-boiled eggs, pierced all over with fork about ¼ inch deep

Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Serve hot with injera or rice.

Ethiopian Beef Tibs

5 tablespoons niter kibbeh, or plain unsalted butter
2 medium onions, chopped medium (about 2 cups)
3 inch knob ginger, minced, about 2 tablespoons
6 medium cloves garlic, minced, about 2 tablespoons
2 tablespoons berbere (see note)
Kosher salt
1 pound beef sirloin, cut into 1-inch cubes, trimmed of excess fat and connective tissue
1 teaspoon vegetable oil
1 teaspoon lemon juice, to taste

Melt niter kibbeh or butter in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly. Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.

Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don’t have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.

Toss beef with warm sauce, stir in lemon juice, and serve immediately.