Ethiopian Doro Wat Chicken Stew

Finely chop the onions.

Mince the garlic.

Grate the ginger.

Mix berbere spice with chicken broth.

Heat vegetable oil in a large pot over medium heat.

Add chopped onions and cook until golden brown, about 15 minutes.

Stir in minced garlic and grated ginger, cooking for an additional 2 minutes.

Add the berbere spice mixture and tomato paste, stirring well.

Add chicken drumsticks to the pot, coating them with the spice mixture.

Pour in the chicken broth and bring to a simmer.

Cover and cook for 30-40 minutes, until the chicken is cooked through.

Stir in lemon juice and salt to taste before serving.