Doro Wat Spicy Ethiopian Chicken Stew

Ingredients

• 3 pounds chicken drumsticks (about 10 drumsticks), skin on or off
• Kosher salt
• ¼ cup ghee
• 2 medium red onions, thinly sliced
• 3 garlic cloves, finely minced
• 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
• 1 tablespoon berbere seasoning (or more if you want your mouth to catch fire—we used 1½ tablespoons, but only because we’re masochists)
• ¼ teaspoon ground cardamom
• ¼ teaspoon freshly ground black pepper
• 2 cups chicken stock
• 4 hard-boiled eggs
• Juice from 1 lime (optional)

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