Doro Wat

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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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