Doro Wat

Title: DORO WAT

Categories: Chicken, Ethiopian

Yield: 6 servings

3 lb Chicken

2 c Onion; chopped

2 T Garlic; minced

2 T Lemon juice

2 ts Salt

2 ts Ginger, fresh; chopped

1/2 ts Fenugreek

1/2 ts Cardamom

1/4 ts Nutmeg

1/4 c Butter or niter kebbeh

3/4 c ;Water

1/4 c Wine, white, dry

1/4 c Berbere sauce

2 T Paprika

4 Egg; hard boiled

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 two to three minutes. Add the

water, wine, berbere sauce, and paprika. Cook briskly for three to

five minutes or until sauce is the consistency of cream. Add the

chicken pieces. Cover tightly and simmer 15 minutes. Pierce eggs

with tines of a fork and add to the pan. Cover and cook 15 minutes

more, or until chicken is tender.

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