Ethiopian Chicken Doro Wat
Ingredients
Doro Wat (Ethiopian Chicken)
Serves 4-5.
3 lb chicken pieces
1/3 cup butter
1 large clove garlic, minced
1 teaspoon berbere (recipe below)
3 oz. tomato paste
1/2 teaspoon black pepper
1/3 cup peanut butter
1/2 cup chicken stock
2 onions, chopped
1 hard boiled egg per person
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BERBERE SEASONING:
1 teaspoon ground ginger
3 tablespoon cayenne pepper
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
Mix and store in an airtight bottle.
Instructions
Remove skin from chicken, and score chicken meat so that sauce can penetrate meat. Melt butter in large pot. Saute the onions and garlic for 5 minutes. Add berbere, and then the tomato paste. Simmer 15 minutes. Stir in the chicken one piece at a time, stirring so the chicken gets well coated. Simmer about 20 minutes. Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot. Stir. Lightly score the eggs, and gently place in the pot. Cover and continue cooking until chicken is done.
