You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp lemon juice
½ tsp sea salt
1 tbsp sunflower oil
For the Doro Wat
2 large onions, coarsely grated
3 garlic cloves, finely grated
1 tbsp grated ginger
2 tbsp berbere spice blend
1 tbsp tomato puree
30g butter or ghee
250ml chicken stock
4 hard-boiled eggs, peeled
To Finish
Chopped coriander
Lemon wedges
Optional but Dangerous
Extra berbere
Warm injera-style flatbread
Garlic yoghurt
Method
Preheat your air fryer to 195°C.
Toss the chicken with lemon juice, salt and sunflower oil.
Air fry for 10 minutes, turning once, until browned.
Place the grated onions and butter in a deep heatproof dish.
Air fry at 180°C for 12 minutes, stirring every 3 minutes, until darkened and soft.
Stir in the garlic, ginger, berbere and tomato puree and cook for 2 minutes.
Add the stock and browned chicken, cover loosely and cook at 180°C for 10 minutes.
Score the boiled eggs lightly, add them to the sauce and cook uncovered for 5 minutes.
Check the chicken reaches 75°C and the sauce is thick.
Rest for 4 minutes and finish with coriander and lemon.