Doro Wat

1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces

2 cups water

¼ cup lemon juice

3 cups chopped Bermuda onion

3 tablespoons butter

½ teaspoon cayenne pepper

1 teaspoon paprika

½ teaspoon ground black pepper

¼ teaspoon ground ginger

1 cup water, or as needed

2 tablespoons all-purpose flour

2 tablespoons water

8 hard-boiled eggs, peeled

Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.

Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.