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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
BERBERE SAUCE (Ethiopian Hot Sauce)
2 teaspoon cumin
4 cloves
1/2 teaspoon cardamom
1/4 teaspoon allspice
1/2 teaspoon fenugreek
dried chilies (take out the seeds)
1/2 cup dried onions
2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon garlic (powder will be fine)
1 teaspoon turmeric
1/2 cup salad oil
1/2 cup red wine
In a frying pan toast the cumin, cloves, cardamom, allspice,
fenugreek and chiles. After toasting, put into a food processor
with the onions, salt, ginger, garlic, turmeric, oil and wine.
Remove from food processor and store in a container. It is very
good served with fresh or curried vegetables
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DORO WAT (Ethiopia)