Doro wat (chicken stewed in red pepper sauce)

Yield: 4 Servings

Measure Ingredient
To serve 4.
A 2 1/2 to 3 pound chicken, cut into 8 serving pieces
2 tablespoons Strained fresh lemon juice
2 teaspoons Salt
2 cups Finely chopped onions
¼ cup Niter kebbeh
1 tablespoon Finely chopped garlic
1 teaspoon Finely chopped, scraped fresh ginger root
¼ teaspoon Fenugreek seeds, pulverized with a mortar and pestle or in
A bowl with the back of a spoon
¼ teaspoon Ground cardamom
⅛ teaspoon Ground nutmeg
¼ cup Berbere
2 tablespoons Paprika
¼ cup Dry white or red wine
¾ cup Water
4 Hard-cooked eggs
Freshly ground black pepper
Pat the chicken dry with paper towels and rub the pieces with lemon
Juice and salt. Let the chicken rest at room temperature for 30
Minutes.
In an ungreased heavy 3 to 4 quart enameled casserole, cook the onions
Over moderate heat for 5 or 6 minutes, until they are soft and dry.
Shake the pan and stir the onions constantly to prevent them from
Burning; if necessary, reduce the heat or remove the casserole from the
Stove occassionally to let it cool for a few moments before returning it
To the heat.
Stir in the niter kebbeh and, when it begins to splutter, add the
Garlic, ginger, fenugreek, cardamom and nutmeg, stirring well after each
Addition. Add the berbere and paprika, and stir over low heat for 2 to
3 Minutes. Then pour in the wine and water and, still stirring, bring
To a boil over high heat. Cook briskly, uncovered for about 5 minutes,
Or until the liquid in the pan has reduce to the consistency of heavy
Cream.
Pat the chicken dry and drop it into the simmering sauce, turning the
Pieces about with a spoon until they are coated on all sides. Reduce

the heat to the lowest point, cover tightly and simmer for 15 minutes.

Withe tines of a fork, pierce ¼-inch-deep holes over the entire surface of each egg. Then add the eggs and turn them gently about in the sauce. Cover and cook for 15 minutes more, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small sharp knife. Sprinkle the stew with pepper and taste for seasoning. To serve, transfer the entire contents of the casserole to a deep heated platter or bowl. ++

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