doro wat october 1997

Categories
Ethnic
Poultry
Yield
1 Servings
MeasureIngredient
3 pounds Chicken (breast and legs only), cut up in 8
3 larges Onions; coarsely chopped
1 tablespoon Fresh ginger; grated
½ teaspoon Fenugreek seed
½ teaspoon Cardamom seeds
½ cup Chicken broth
¼ teaspoon Nutmeg; grated
2 teaspoons Cumin
2 tablespoons Paprika
1 tablespoon Lemon juice
2 tablespoons Olive oil or butter and olive oil
Cloves garlic crushed
  Salt and pepper; to taste
Hard boiled eggs
  Lemon juice to wash chicken
Cloves
Allspice berries
½ small Chili pepper (optional)
½ cup Dry red wine
2 teaspoons Turmeric

1.. Wash chicken pieces with lemon juice.Rinse. 2.Season with salt and pepper and chill 3 hours. Pat dry. 3. Heat a pan and add cumin, cardamon,fenugreek,chili pepper, allspice and cloves and powder them in a coffee grinder. 4. Heat the oil and slightly brown chicken pieces, a few at a time. Transfer pieces to a warm plate. 5. Cook onions, with the garlic and ginger in oil, in the same pan the chicken has been browned, until onions are soft. 6. Add powdered spices, nutmeg, paprika,turmeric, lemon juice and cook 1 minute. 7. Return chicken pieces to pan and turn to coat well with the sauce. Add ¼ cup broth and the wine , bring to a boil ,and simmer covered for 35 minutes, adding more broth if needed. 8.Transfer to a plate and serve sprinkled with chopped hard boiled eggs.

Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #824 by Leon & Miriam Posvolsky <miriamp@...> on Oct 04, 1997

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