Doro Wat (chicken Stewed In Red Pepper Paste)

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 -2 1/2 lb chicken, cut into 8 serving pieces
• 2 teaspoons fresh lemon juice
• 2 teaspoons salt
• 2 onions, finely chopped
• 1/4 cup niter kebbeh
• 3 cloves garlic, minced
• 1 teaspoon finely chopped gingerroot
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/4 cup berbere
• 2 teaspoons paprika
• 1/4 cup dry red
• 3/4 cup water
• 4 hard-boiled eggs
• freshly ground black pepper

Recipe

• 1 rinse and dry the chicken pieces.
• 2 rub them with lemon juice and salt.
• 3 let sit at room temperature for 30 minutes.
• 4 in a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.
• 5 do not let brown or burn.
• 6 stir in the niter kebbeh.
• 7 then add the garlic and spices.
• 8 stir well.
• 9 add the berbere and paprika, and saute for 3-4 minutes.
• 10 pour in the and water and bring to a boil.
• 11 cook briskly, uncovered, for about 5 minutes.
• 12 pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.
• 13 reduce the heat, cover, and simmer for 15 minutes.
• 14 meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface.
• 15 after the chicken has cooked, add the eggs and turn them gently in the sauce.
• 16 cover and cook the doro wat for 15 more minutes.
• 17 add pepper to taste.