Yield: Serves 6

Ingredients
4 pounds chicken
2 tablespoons softened butter, plus extra for basting
3 garlic cloves, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 tablespoon finely chopped fresh coriander
4 tablespoons thick coconut milk
4 tablespoons medium-dry Sherry
1 teaspoon tomato purée
salt and chili powder

How to Prepare
1. Remove the giblets from the chicken, if necessary, rents out the cavity and Pat the skin dry.
2. Put the butter in all the remaining ingredients in a bowl and mix together well to form a thick paste.
3. Gently ease the skin of the chicken away from the flash and rub generously with the herb and butter mixture. Rubber more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
4. Place the chicken in a roasting pan, cover loosely with foil and marinate overnight in the fridge.
5. Preheat the oven to 375°. Cover the chicken with clean foil and roast for one hour, then turn the chicken over and based with the pan juices. Cover again with foil and cook for 30 min.
6. Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 min. until the meat juices run clear and the skin is Golden Brown. Serve with a Rice dish or a salad.

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Directions
Rinse and dry the chicken pieces.

Rub them with lemon juice and salt.

Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.

Do not let brown or burn.

Stir in the niter kebbeh.

Then add the garlic and spices.

Stir well.

Add the berbere and paprika, and saute for 3-4 minutes.

Pour in the wine and water and bring to a boil.

Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.

Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface.

After the chicken has cooked, add the eggs and turn them gently in the sauce.

Cover and cook the doro wat for 15 more minutes.

Add pepper to taste.

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Directions
Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.

Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.

Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.

Bring the mix up to the boil, cover and simmer about 30 minutes.

Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.

Skim any fat off the surface during this time.

Season to taste and serve.

Directions
In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken and set aside for now. In the same frying pan, add the onions and stir until limp and slightly brown. Add the tomato paste and salt, and stir well.

Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.

When all the vegetables are cooked and removed from the stew, add the peanut butter or “tigadege”, 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper(or jalapeno), if using and simmer until broth thickens, about 20 to 30 minutes.

Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

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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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Directions
Place split chicken breasts in a large bowl; add lime and water. Let stand while you prepare sauce.

Combine allspice, ginger, pepper and garlic in a mortar and mash to a paste with a pestle or grind in a food processor fitted with the metal blade. Add cayenne, cardamom and cloves and mix again set aside.

Heat a large, deep sauté pan or casserole over medium heat. Without using any fat, add onions and stir constantly until some moisture has been released. Cook, stirring often, until onions are soft and somewhat golden, 30 to 40 minutes. If the skillet gets too dry, add 1 to 2 tablespoons butter. This process is slow, but eventually, onions will take on a golden color.

Add remaining butter and spice paste and stir constantly until butter melts. Keep stirring over medium heat to release flavor of seasonings, 2 to 3 minutes. Stir in 1/2 cup chicken stock and cook for 3 minutes.

Remove chicken pieces from water, shake them dry, and push them into onion mixture. Cover and cook over medium low heat for 7 minutes. Remove cover, stir in another 1/2 cup chicken stock and cook, uncovered, until chicken is tender, about 35 minutes. Add more stock if sauce gets too dry. (It should be creamy-saucy, not thin and runny.).

Sprinkle sauce with salt and more pepper to taste. Carefully stir in eggs, without breaking them up too much or tearing chicken off bone. Carefully spoon chicken, sauce and some egg onto heated plates.

Berbere (use 2 teaspoons)
2 tablespoons ground red pepper
1 tablespoon fresh ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions
Berbere:.
Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.

Chicken:.
Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.

Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.

Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.

Add wine, broth, and tomato paste; stir until well blended.

Add chicken mixture; bring to a boil.

Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.

Stir in cilantro. Serve with lemon wedges.

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Berbere (Red Pepper)Sauce
1 teaspoon onion, chopped finely
1 large garlic clove, chopped finely
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon fenugreek seeds
1/8 teaspoon paprika
1 teaspoon ground red pepper
salt and pepper
1 tablespoon red wine

1/4 cup warm water
Directions
Wash the chicken pieces and pat dry. Rub each piece with salt and place in a large bowl. Prepare a marinade of 1 1/2 cups cold water, lemon juice, and 1/2 cup chopped onions, and pour over the chicken. Make sure each piece is completely coated with the marinade. Let stand for 1 hour at room temperature, turning the chicken at least 3 or 4 times.

Make the Berbere Sauce:.

In a small saucepan, mix the ginger, cardamom, coriander, cinnamon, nutmeg, and fenugreek and roast over low heat for 1-2 minutes. Stir constantly and don’t burn. Let cool for 10 minutes, then mix in the onions,kk garlic, a pinch of salt, and the wine and blend them into a paste.

In a separate saucepan, combine the paprika and red and black pepper and roast for 1-2 minutes over low heat, stirring continuously. DO NOT BURN. Add the water and the spice paste in the saucepan and simmer for about 10 minutes. Set aside.

Heat the butter or oil in a large Dutch oven or stewpot, and saute the remaining chopped onions over moderate heat. Add berbere sauce, garlic, ginger, nutmeg, paprika, cardamom, and a pinch of salt and cook over low heat for about 3 minutes, stirring constantly. Increase the heat to high, add wine and water, and bring rapidly to the boil. Reduce heat to medium and cook for 5 minutes. The pan liquid should then be somewhat thickened. Now reduce heat to simmer.

Remove the chicken from the marinade and pat dry. Add the chicken to the Dutch oven, making sure each piece is completely coated with the sauce. Cover and simmer for 30 minutes. Now add the eggs (whole) and stir into the sauce. Simmer for 15 more minutes or until the chicken is done.

Transfer to a serving dish or platter. Grind fresh black pepper over and garnish with the hard cooked eggs.

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Directions
Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil and cook for 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.

Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking. Hint: Bake on parchment paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing facing the baking sheet will get the crispiest.

Directions
Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don’t put too much meat into the skillet at once, or they won’t brown.

Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.

Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.

Stir for a moment, then add chicken, tomatoes, stock and lemon peel.

Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).

Add salt and pepper to taste.

Garnish with cilantro stems and serve immediately with rice or on flat bread.

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