DORO W'ET

Doro W'et image

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 13

Previous Next

1 3-lb - chicken, cut into small pieces
3 tablespoon(s) freshly squeezed lemon juice
1 large onion, chopped
2 clove(s) garlic, peeled and chopped
2 tablespoon(s) butter
1/4 cup(s) berbere (see recipe - https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/barbere.html )
2 tablespoon(s) paprika
2 teaspoon(s) ground ginger
1 teaspoon(s) freshly ground black pepper
1/4 teaspoon(s) ground cardamom
1/4 teaspoon(s) ground nutmeg
2 cup(s) water
4 - hard boiled eeggs, left whole

Steps:

Remove the skin from the chicken and score the meat so that the sauce will penetrate it. Rub the chicken with the lemon juice and let it marinate, covered, for 30 minutes at room temperature.
Sauté the onion and the garlic in the butter until browned. Add the Berbere, paprika, and remaining spices, and sauté for 2 to 3 minutes.
Add the chicken with its marinade to the pan and toss to coat. Stir in enough of the 2 cups water to form a thick sauce. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes or until the meat starts to fall off the bone.
Using a fork, poke holes all over the eggs, then add them to the stew. Cover again and simmer for an additional 15 minutes.