Doro Wat (Ethiopian-Style Spicy Chicken)

INGREDIENTS

1. 8 to 10 boneless, skinless chicken thighs
2. Juice of 1 lemon
3. 1 tablespoon white vinegar
4. 4 to 5 large onions, peeled and quartered
5. Fresh ginger (1-inch piece), peeled and grated
6. ½ head of garlic, peeled
7. ⅓ cup olive oil
8. 1 to 2 tablespoons hot chile powder like cayenne
9. 1 tablespoon sweet paprika
10. ½ teaspoon ground ginger
11. ½ teaspoon ground coriander
12. 1 teaspoon ground cardamom
13. ¼ teaspoon dried thyme
14. ¼ teaspoon ground fenugreek
15. ¾ teaspoon salt or to taste
16. Pinch of freshly ground black pepper
17. Injera, pita, naan or rice, for serving
18. Hard-boiled eggs, for serving (optional)

PREPARATION

1. Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
2. Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
3. As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
4. Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
5. Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
6. Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.