Finely chop the 2 large onions and grate the 2 cm piece of fresh ginger.

Mince the 4 garlic cloves and set them aside with the grated fresh ginger.

Combine the paprika, chili powder, ground coriander, ground ginger, ground cinnamon, ground cardamom, ground cloves, ground nutmeg, ground black pepper, and 1/2 teaspoon of salt in a mixing bowl.

Melt the niter kibbeh in the large heavy-bottomed pot over medium heat.

Add the chopped onions to the pot and cook over medium-low heat until deeply softened and golden brown, about 25 minutes.

Stir the minced garlic and grated fresh ginger into the onions, then cook for 2 minutes.

Add the prepared spice mixture and stir continuously for 1 minute to bloom the spices.

Add the 1 kg chicken pieces and turn them until they are thoroughly coated in the onion-spice mixture.

Pour in the 500 ml chicken broth and scrape the bottom of the pot to loosen any browned bits.

Cover the pot and simmer over low heat until the chicken is tender and cooked through, about 45 minutes.

Taste the stew and season with the remaining salt as needed.

Halve the 2 hard-boiled eggs and place them over the Doro Wat when serving.