doro wat

Categories
Chicken
Ethiopian
Yield
6 Servings
MeasureIngredient
3 pounds Chicken
2 cups Onion; chopped
2 tablespoons Garlic; minced
2 tablespoons Lemon juice
2 teaspoons Salt
2 teaspoons Ginger, fresh; chopped
½ teaspoon Fenugreek
½ teaspoon Cardamom
¼ teaspoon Nutmeg
¼ cup Butter or niter kebbeh
¾ cup ;Water
¼ cup Wine, white, dry
¼ cup Berbere sauce
2 tablespoons Paprika
Egg; hard boiled

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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