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Doro Wat Chicken

1 whole fryer chicken; about 3 pounds, cut into 8 pieces
juice of 1 lime
5 cups red onions; peeled and thinly sliced
1/2 cup spiced butter
1/2 cup berbere sauce
1/2 cup dry red wine
2 centiliters garlic; peeled, crushed
2 teaspoons cayenne pepper
1/2 teaspoon fresh ginger; grated
1/2 cup water
Salt to taste
4 each hard boiled eggs; peeled
1/2 teaspoon freshly ground black pepper

Place chicken pieces in a bowl and marinate for one hour in lime
In heavy saucepan saute the onions in 2T of the spiced butter.
Cover the pot and cook the onions over low heat until they are very
tender, but not browned. Stir them occasionally. Add the remaining
butter to the pot, along with the Berbere sauce, wine, garlic,
cayenne, and ginger. Add 1/2 cup water and mix well. Bring to a
simmer and add the chicken pieces. Cook, covered, for 30-40 mins,
or until the chicken is tender, adding more water if you need to
in order to keep the sauce from drying out. When the chicken is
tender, taste for salt. Add the peeled eggs and heat through. Top
with black pepper and serve.


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