3 ethiopian wat stew Recipes

ground ginger, cardamom seed, fenugreek seeds, nutmeg, coriander seed, ground, cinnamon, ground, allspice, ground, salt (30 ml), cayenne pepper (or any finely ground hot pepper, 125 ml), paprika, sweet (125 ml), chicken pieces, without skin (1.5 kg), butter (250 g), onions, peeled and finely chopped (sit outside!), garlic cloves, chopped and mashed, berbere , spice mix (45 ml), tomato puree (280 g), sugar (10 ml), salt (or more , to taste)

roasting chickens (cut into pieces, rinsed and patted dry ), vegetable oil, butter, onions, sliced, garlic cloves, minced, fresh ginger, peeled, finely chopped, berbere, chicken stock, lime juice, hard-boiled eggs, sliced for garnish