Ethiopian Doro Wat (Chicken Stew)
Similar recipes: Chicken, Stews
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Ingredients
1 (3 lb) roasting chicken (cut into pieces, rinsed and patted dry)
3 tablespoons vegetable oil
2 tablespoons butter
2 large onion, sliced
4 garlic clove, minced
1 inch fresh ginger, peeled, finely chopped
1/4 cup berbere
1 1/2 cups chicken stock
2 tablespoons lime juice
4 hard-boiled egg, sliced for garnish
Directions
Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
Add berbere and saute the mixture over low heat until it browns.
Add chicken stock and lime juice, simmer 3-4 minutes.
Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
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