Doro Wat (spicy Chicken Stew)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 1/2-3 lbs chicken, cut in pieces
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 2 tablespoons peanut oil
• 2 onions, chopped
• 1/4 cup niter kebbeh, niter kebbeh (spiced ghee)
• 2 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon cardamom
• 1/2 cup berbere, berbere sauce
• 2 tablespoons paprika
• 1/4 cup dry red
• 1 cup water
• 4 hard-boiled eggs

Recipe

• 1 mix lemon juice with salt in a small bowl, and rub over chicken pieces. let stand at room temperature 30 minutes.
• 2 heat oil in a large, heavy or non-stick skillet and add onions. simmer over moderate heat about 5 minutes, until onions are beginning to soften.
• 3 stir nitir kebbeh into skillet and heat until melted. add garlic, ginger, fenugreek, cardamom, berberé and paprika. stir well after each addition. cook, stirring, over low heat for about 5 minutes.
• 4 pour in and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken.
• 5 add chicken to sauce, turning to coat on all sides. cover tightly, lower heat and simmer 15 minutes.
• 6 pierce holes all over the eggs with a fork, then add to the sauce. cover and simmer another 15 minutes on low heat, until chicken is cooked through.
• 7 serve with injera check my recipe or rice.