Berbere chicken stew with boiled eggs (Doro wat)

1. Remove the skin from the chicken thighs, make a few cuts in the meat, toss with the lemon juice and 1 tsp salt and leave for 15 minutes.

2. Chop the onions very finely (a food processor is fine) and cook them in a wide heavy-based pan without any fat over low heat for 20-25 minutes, stirring often, until collapsed and darker; if they stick, add 1-2 tbsp water.

3. Add the niter kibbeh, crushed garlic, grated ginger and berbere, cook for 10 minutes, stirring, then stir in the tomato purée.

4. Add the chicken, pour in the water, cover and simmer over low heat for 40-45 minutes until the meat is tender and the sauce is thick and deep red.

5. Meanwhile hard-boil the eggs for 9 minutes, peel them and make a few shallow cuts all round with a knife.

6. Put the eggs into the sauce, cook together for another 10 minutes so they take on the flavour, and serve with injera.

Tip: Doro wat is Ethiopia's festive dish and is never missing at Easter or New Year. The secret is the onion slowly cooked without fat, which makes the sauce thick and slightly sweet. You can make berbere and niter kibbeh at home (their recipes are here too); in a hurry, hot paprika and butter will do.