Doro Wat (Ethiopian Stew)

1 hours Prep: 20 minutes Cook: 40 minutes

405 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2-3	lbs	chicken
9	ounces	tomato paste
3	sticks	butter
10	Hard	egg, hard-boiled	slightly scored
3	pounds	onion	fine chopped
2	cloves	garlic	peeled and minced
1	teaspoon	black pepper	ground
3	tablespoon	berbere	heaping

Directions

Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate.

In a large stew pot, melt the butter, then sauté the onions and garlic for five minutes. Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.

Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard boiled eggs. Cover and continue cooking until the chicken is tender.

The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled.

Serve with injera.

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Nutrition Facts

Serving Size 251g

Amount per Serving

Calories 405 77% of calories from fat

	% Daily Value*
Total Fat 35.0g	53%
Saturated Fat 22.0g	109%
Trans Fat 0.0g
Cholesterol 91mg	30%
Sodium 287mg	12%
Total Carbohydrate 24.0g	8%
Dietary Fiber 4.0g	18%
Sugars 12.0g
Protein 4.0g	8%

Vitamin A	32%		Vitamin C	35%
Calcium	7%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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