Doro Wat Chicken
Yield
6 servingsPrep
20 minCook
40 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Whole |
chicken
fryer, whole, cut into 8 serving pieces |
*
|
| 1 | x |
limes
juice |
*
|
| 5 | cups |
red onion
thinly sliced |
|
| ½ | cup |
butter
spiced |
|
| ½ | cup |
berbere
|
* |
| ½ | cup |
red wine
dry |
*
|
| 2 | cloves |
garlic
peeled, crushed |
|
| 2 | teaspoons |
cayenne pepper
|
|
| ½ | teaspoon |
ginger
fresh, grated |
|
| ½ | cup |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 4 | large |
eggs
hard boiled |
|
| ½ | teaspoon |
black pepper
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Whole |
chicken
fryer, whole, cut into 8 serving pieces |
*
|
| 1 | x |
limes
juice |
*
|
| 1.2 | l |
red onion
thinly sliced |
|
| 118 | ml |
butter
spiced |
|
| 118 | ml |
berbere
|
* |
| 118 | ml |
red wine
dry |
*
|
| 2 | cloves |
garlic
peeled, crushed |
|
| 1E+1 | ml |
cayenne pepper
|
|
| 2.5 | ml |
ginger
fresh, grated |
|
| 118 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 4 | large |
eggs
hard boiled |
|
| 2.5 | ml |
black pepper
freshly grated |
|
Directions
Place chicken pieces in a bowl and marinate for one hour in lime juice.
In heavy saucepan sauté the onions in 2 tablespoons of the spiced butter.
Cover the pot and cook the onions over low heat until they are very tender, but not browned.
Stir them occasionally.
Add the remaining butter to the pot, along with the Berbere sauce, wine, garlic, cayenne, and ginger.
Add ½ cup water and mix well.
Bring to a simmer and add the chicken pieces.
Cook, covered, for 30 to 40 minutes, or until the chicken is tender, adding more water if you need to in order to keep the sauce from drying out.
When the chicken is tender, taste for salt.
Add the peeled eggs and heat through.
Top with black pepper and serve.
