Difference between revisions of "Doro Wat"
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* 4 [[hard-boiled egg]]s | * 4 [[hard-boiled egg]]s | ||
| − | == | + | == Procedures == |
# Cut [[chicken]] into serving pieces and pat dry. | # Cut [[chicken]] into serving pieces and pat dry. | ||
# Combine [[onion]], [[garlic]], [[lemon juice]], [[salt]], [[ginger]], [[fenugreek]], [[cardamom]], [[nutmeg]], and [[butter]] or niter kebbeh in a saucepan. | # Combine [[onion]], [[garlic]], [[lemon juice]], [[salt]], [[ginger]], [[fenugreek]], [[cardamom]], [[nutmeg]], and [[butter]] or niter kebbeh in a saucepan. | ||
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# Cover and cook 15 minutes more, or until [[chicken]] is tender. | # Cover and cook 15 minutes more, or until [[chicken]] is tender. | ||
| − | [[Category:Ethiopian Meat | + | [[Category:Ethiopian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Berbere Recipes]] | [[Category:Berbere Recipes]] | ||
[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
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[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
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Latest revision as of 13:19, 15 July 2012
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
- Cut chicken into serving pieces and pat dry.
- Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan.
- Simmer two to three minutes.
- Add the water, wine, berbere sauce, and paprika.
- Cook briskly for three to five minutes or until sauce is the consistency of cream.
- Add the chicken pieces.
- Cover tightly and simmer 15 minutes.
- Pierce eggs with tines of a fork and add to the pan.
- Cover and cook 15 minutes more, or until chicken is tender.
