DORO WOT
Steps:
- Make a spiced butter: in a small saucepan over low heat, melt butter. Skim off foam that rises to the top. Continue until butter is clear. Then add chopped shallots, 8 chopped garlic cloves, ginger, ground cumin, nutmeg, turmeric, fenugreek seeds and oregano. Add crushed cardamom pods and allow to cook for about 20 minutes. Remove from heat and allow to cool. Once cooled, strain spiced butter through a cheesecloth and put into a clean container. Yields about 1/2 cup spiced butter (I disagree with this - it yields at least 3/4 cup). Reserve 4 tbsp for Doro Wat and save remainder for another use. Can keep in fridge for up to one month.
- In a large saucepan or Dutch oven over medium heat, heat 3 tbsp of the spiced butter. Add sliced onions and cook for about 10 to 15 minutes until caramelized, stirring occasionally.
- Once onions are a deep brown colour, add remaining 1 tbsp spiced butter, Berber spice, ground ginger and 2 tbsp garlic. Cook for about 5 minutes, or til garlic has softened. Stir constantly so it doesn't burn. Add tomato paste, paprika dn chicken stock and bring to a boil. add chicken (seasoned with s and P), stir to coat and turn heat down to a low simmer. Cover and allow to cook for about 30 minutes, or until chicken is cooked and tender.
- Add eggs and stir gently so that they are covered in sauce. Cover and allow to cook for about 5 minutes, then turn off heat and allow to sit for an additional 5 minutes, before cutting eggs in half.
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