"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ethiopian - Doro Wat (Spicy Chicken Stew) Recipe

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This recipe for Ethiopian - Doro Wat (Spicy Chicken Stew), by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, August 21, 2009


1 lb Chicken (pref boneless thighs)
1 cup Onion (diced)
1 Tbs. Garlic (minced)
2 Tbs. Lemon Juice cup Butter or Niter Kebbeh
1 tsp. Salt cup Chicken stock
1 tsp. Ginger cup Red wine (dry)
tsp Fenugreek cup Berbere
tsp cardamom 1 Tsp Paprika
tsp Nutmeg 4 Eggs (hard boiled)
1 8oz can tomato sauce

Marinade chicken for 1 hour in lemon juice. Then remove and pat dry. Brown the onions in a pan WITHOUT grease. Add Niter Kebbeh or butter, stock, wine, tomato sauce and all spices and mix well. Add chicken and cook for 30-40 minutes. If sauce begins to get too thick, add more water or stock. (Sauce may need to be thickened with a rue). Pierce eggs with fork and add to pan. Cook for another 15 minutes.

Note: This is the Ethiopian national dish. You can vary the amount of Berbere spice to suit your tastes. It can be VERY hot.




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