Doro wat, a succulent chicken stew fragrant with spices and savory-sweet with a preponderance of onions, is the national dish of Ethiopia. We were taught how to make it by home cook Tigist Chane in Addis Ababa. A generous measure of berbere, Ethiopia’s signature spice blend, gives the dish its deep reddish-brown hue. Berbere is sold in spice shops and most well-stocked supermarkets; because its chili heat varies from brand to brand, we call for a range in the amount. Alternatively, you can easily mix your own berbere. If you wish to hone your knife skills, feel free to chop the 2 pounds of onions by hand, but a food processor gets the job done quickly. Trim, peel and quarter the onions, then pulse about 10 times until finely chopped; it’s fine if the pieces are a bit uneven. As a cooking fat, we use Indian ghee to mimic the flavor of Ethiopian fermented butter. Look for ghee in the dairy case next to the butter or in the grocery aisle near the coconut oil. If it’s not available, butter is a fine substitute. Whole hard-cooked eggs are traditionally simmered into doro wot at the end, but we prefer sliced hard-cooked eggs as an optional garnish, along with chopped fresh chilies. Injera, a spongy, slightly sour Ethiopian flatbread, is the typical accompaniment, but rice or warmed naan is good, too.