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THE BERBERE SPICE MIXTURE:
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Heat a large, heavy pan or saucepan.
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Add all the spices up to and including the allspice. Roast over a fairly low heat, stirring, to prevent burning.
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After a couple of minutes add the rest of the spice ingredients, mix, and roast over very low heat for about 10 minutes.
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This makes about 1 cup. When cool, store in a glass jar with a lid.
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The DORO WAT:
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Make a few cuts in each chicken piece, to allow the sauce to penetrate the chicken flesh.
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In a large pot melt the butter and fry the chopped onions and garlic over medium heat, about 10 minutes. Add the 3 tablespoons Berbere spice mixture, stir through, and then add the tomato puree, sugar and salt.
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Simmer this over low heat for about 10 minutes. Add the chicken piece by piece, and stir well so each piece is covered with the sauce.
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Add enough water to get a sauce consistency as for thick soup. Simmer for 30 minutes, but stir now and then.
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Add the peeled, hard-boiled eggs (whole). Cover the pot, and let cook over low heat until chicken is tender. The oil tends to rise to the top when the dish is ready.
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Traditionally the dish will be cooled down somewhat before serving.
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* The stew can be made a day or two ahead. Do taste the sauce: it should not be acidic from the tomato puree, in which case more sugar can be added (canned purees differ in sweetness and some become quite acidic during cooking). Also, adjust the salt to taste.
