*  Exported from  MasterCook  *
 
                        Doro Wat Chicken (Ethiopian)
 
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Lbs           Frying Chicken Cut Into 8 Pieces
                         Juice Of One Lime
    5      Cups          Thinly Sliced Red Onions
      1/2  Cup           Spiced Butter -- * See Note
      1/2  Cup           Berbere Sauce -- * See Note
      1/2  Cup           Dry Red Wine
    2      Cloves        Garlic -- Crushed
    2      Tsp           Cayenne
      1/2  Tsp           Grated Fresh Ginger
      1/2  Cup           Water
                         Salt To Taste
    4                    Hard Boiled Eggs -- Peeled
      1/2  Tsp           freshly ground
 
 This was my first taste of Ethiopian food - loved this so much that it
 has led me to try other Ethiopian recipes
 
 Marinate the chicken pieces in the lime juice for  hour.  In a heavy
 saucepan saute the onions in 2 tbsp of the spiced butter.  Cover the pot
 and cook the onions over low heat until they are very tender but not
 browned.
   Add the remaining butter to the pot along with the Berbere sauce, wine,
 garlic, cayenne and ginger. Add 1/2 cup of water and mix well.  Bring to
 a simmer and add the chicken pieces.  Cook, covered, for 30-40 minutes or
 until the chicken is tender, adding more water as necessary to keep the
 sauce from drying out.  When the chicken is tender, add salt to taste. 
 Add the eggs and heat through.  Top with the black pepper prior to
 serving.  
 
 *note - recipes for the spiced butter and Berbere sauce are included in
 this group of recipes 
 
 REG4 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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