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Doro Wat (Ethiopian Stew)

 

335

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2-3 lbs chicken
*
9 ounces tomato paste
3 sticks butter
10 Hard egg, hard-boiled
slightly scored
*
3 pounds onions
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 40577% of calories from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 22g 109%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 287mg 12%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 18%
Sugars g
Protein 8g
Vitamin A 32% Vitamin C 35%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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