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
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.

Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.

Add the chopped tomatoes, tomato paste, and the vegetable stock.

Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

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Directions
Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.

Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.

Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.

Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute.

Add the green peas and cook for another 5 minutes.

Add salt and black pepper to taste.

To serve Yemiser W’et, spread layers of injera on individual plates.

Place some yogurt or cottage cheese alongside a serving of w’et on the injera and pass more injera at the table.

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Directions
Cook onions and garlic in oil until transparent.

Wash and chop vegetables and add them to the onions, lightly browning.

Add nutmeg, garlic and cardamom then cook slowly for 30 mins.

Season to taste then add chilli, parsley and basil just before serving.

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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
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.

Do not let brown or burn.

Stir in the niter kebbeh.

When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.

Stir well.

Add the paprika and berbere, and stir for 3 minutes.

Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.

Add the beef and turn the pieces around in the sauce to coat.

Cover the pot and simmer the beef for about 1 hour over low heat.

Season with black pepper.

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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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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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