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DORO WAT (Ethiopia)
3 pound chicken or parts
2 cups onion, chopped
2 tablespoon garlic, minced
2 tablespoons lemon juice
2 teaspoon salt
2 teaspoon fresh ginger, chopped
1/2 teaspoon fenugreek
1/2 teaspoon cardamon
1/4 teaspoon ground nutmeg
1/4 cup butter or niter kebbeh
3/4 cup water
1/4 cup dry white wine
1/4 cup Berbere sauce
2 tablespoons paprika
4 hard boiled eggs
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 2-3 minutes. Add the water,
wine, berbere sauce and paprika. Cook briskly for 3-5 minutes or
until sauce is the consistency of cream. Add the chicken pieces.
Cover tightly and simmer 15 minutes.
Pierce eggs with tine of a fork and add to the pan. Cover and cook
15 minutes more or until chicken is tender. Serves 6
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Dorowat 02