Doro wat (chicken stewed in red pepper sauce)
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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. ++