Doren's Cookbook - Main Dishes

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Doro Wat
Ethiopian Chicken Stew


	Ingredients:

	2 lbs chicken, skinned and boned 6 cups red onions, chopped 1 cup berbere 2 cups spiced butter ¼ tsp. Cardamom ¼ tsp. black pepper ¼ tsp. garlic powder ½ tsp ground ginger Salt to taste ½ cup red wine 4 cups water (or less) 6 hard boiled eggs (leave these out) 1 medium lime.

Instructions:

Quarter the lime.

Soak the chicken in a bowl with lime quarters.

Brown the onions in a pan without grease.

Add spiced butter.

Add red pepper and mix well.

Add ½ cup water and stir.

Add wine.

Add all spices and blend well.

Add chicken and cook for about 30-40'.

Add more water and stir gently.

Add salt and stir.

When sauce begins to thicken sprinkle with black pepper.

Serve with Injera and hard boiled egg slices, if you like.