Doro Wat - Ethiopian recipes

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Doro Wat

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Yield:

Ingredients:


1.5 kg	Chicken
2 cup	Onion, chopped
40 ml	Garlic, minced
40 ml	Lemon juice
2 tsp	Salt
2 tsp	Ginger, fresh, chopped
1/2 tsp	Fenugreek
1/2 tsp	Cardamom
1/4 tsp	Nutmeg
1/4 cup	Butter or niter kebbeh
3/4 cup	,Water
1/4 cup	Wine, white, dry
1/4 cup	Berbere sauce
40 ml	Paprika
4	Egg, hard boiled

Method:

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine, berbere sauce, and paprika. Cook briskly for three to five minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Pierce eggs with tines of a fork and add to the pan. Cover and cook 15 minutes more, or until chicken is tender.

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