Ethiopian stew (doro wot)

Ingredients

• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 1/2 pounds boneless, skinless chicken thighs
• 1/4 cup fresh lemon juice
• 2 tablespoons butter
• 3 large onions, diced
• 1 tablespoon BerBer
• 1/4 teaspoon fenugreek
• 1/8 teaspoon nutmeg
• 1 tablespoon Paprika
• 1 tablespoon garlic
• 1 tablespoon ginger (I buy the tubed ginger in the produce section)
• 2 cups water
• 8 hard-boiled eggs (peeled, to add later

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Preparation

• Empty your tomatoes into the slow cooker and add the chicken,onions, butter, lemon juice, spices and the water. Cover and cook on high for 5-6 hours or low for 7-8 hours. Serve with a peeled hard boiled egg and tortillas if you'd like