Doro Wat

Ingredients

• 3 lbs chicken
• 2 cup onion, chopped
• 2 tbsp garlic, minced
• 2 tbsp lemon juice
• 2 tsp salt
• 2 tsp ginger, fresh, chopped
• ½ tsp fenugreek
• ½ tsp cardamom
• ¼ tsp nutmeg
• ¼ cup butter or niter kebbeh
• ¾ cup water
• ¼ cup dry white wine
• ¼ cup berbere sauce
• 2 tbsp paprika
• 4 hard-boiled eggs

Procedures

1. Cut chicken into serving pieces and pat dry.
2. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan.
3. Simmer two to three minutes.
4. Add the water, wine, berbere sauce, and paprika.
5. Cook briskly for three to five minutes or until sauce is the consistency of cream.
6. Add the chicken pieces.
7. Cover tightly and simmer 15 minutes.
8. Pierce eggs with tines of a fork and add to the pan.
9. Cover and cook 15 minutes more, or until chicken is tender.