Misir Wot

Method

1. Dice the small onion finely and set aside to prepare for building the wot base.
2. Melt the niter kibbeh in a heavy-bottomed pot over medium heat, then add the diced onion and cook slowly for about 15 minutes, stirring frequently, until the onion is deeply caramelized and forms a thick paste.
3. Stir in the berbere spice and continue cooking the spiced onion base for a further 5 minutes, allowing the spices to bloom fully in the niter kibbeh.
4. Cut the chicken into bite-sized pieces and add them to the pot, stirring well to coat every piece thoroughly in the berbere and onion mixture.
5. Reduce the heat to low, cover the pot, and simmer the wot for 35 minutes, stirring occasionally to prevent sticking and ensure the chicken cooks through completely.
6. Uncover the pot for the final 5 minutes of cooking to allow the sauce to thicken to a rich, deep consistency before serving.