Ethiopian Doro Wat (Chicken Stew) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Nirmala Narine. This stew is spicy, so please keep that in mind if you try it. Ingredients:
1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry) |
3 tablespoons vegetable oil |
2 tablespoons butter |
2 large onions, sliced |
4 garlic cloves, minced |
1 inch fresh ginger, peeled, finely chopped |
1/4 cup berbere |
1 1/2 cups chicken stock |
2 tablespoons lime juice |
4 hard-boiled eggs, sliced for garnish |
Directions:
1. Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
2. In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
3. Add berbere and saute the mixture over low heat until it browns.
4. Add chicken stock and lime juice, simmer 3-4 minutes.
5. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
6. Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
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