To cook Doro Stew, a flavorful Ethiopian dish, start by marinating chicken pieces in lemon juice and salt. In a large pot, sauté chopped onions until golden brown, then add minced garlic and ginger. Stir in berbere spice blend, a cornerstone of Ethiopian cuisine, and cook until fragrant. Add tomato paste and continue cooking until the mixture darkens. Add the marinated chicken, along with chopped tomatoes and a bit of water, and simmer until the chicken is cooked through. Stir in hard-boiled eggs, which are a signature element of Doro Stew, and simmer until heated through. Season with salt and pepper to taste.