Ethiopian Doro Protein Bowl

• 200 g chicken thighs, cubed
• 2 hard-boiled eggs
• 3/4 cups cooked teff or quinoa
• 1 tbsp berbere spice
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1/4 cups chicken broth
• 2 tbsp Greek yogurt

Instructions

1. 1

   Heat olive oil and sauté onion until golden, about 6 minutes

2. 2

   Add berbere spice and tomato paste, cook for 1 minute

3. 3

   Add cubed chicken and cook until browned on all sides

4. 4

   Pour in chicken broth and simmer for 15 minutes

5. 5

   Add halved hard-boiled eggs in the last 5 minutes

6. 6

   Serve over teff or quinoa with a dollop of Greek yogurt