Ethiopian Chicken Stew (Doro Wat)

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 (or 3 tablespoons dried minced onion flakes)
1 teaspoon ground ginger
1 tablespoon paprika
1 teaspoon cayenne pepper, and more to taste if you'd like (I used 1/4 tsp)
1/2 teaspoon black pepper (I used 1/4 tsp)
1 teaspoon ground turmeric
2 cups water
I added 1/2 tsp salt
8 hard-boiled eggs (peeled, to add later)

Use a 6-quart slow cooker. Empty the tomato can into your cooker. Put in the chicken thighs, and add the lemon juice. Now add butter, onion, and ALL of the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, or high for 4 to 5. Your soup is done when the onions are soft and translucent and the chicken is cooked through and begun to fall apart. Ladle into a wide-mouth bowl and place a whole hardboiled egg into each dish.

Source: A Year of Slow Cooking

Try #1 - January 15, 2012
The hardboiled egg on top is brilliant!  And, a little spice definitely goes a long way... even reducing the cayenne to 1/4 tsp still made it a little too spicy for the kids, and the spice intensified the day or two after.  It was, however, better tasting the next day (for my husband and I to enjoy, since it was too spicy for the kids!).