Doro wat (chicken stew)

True Love
0 serving
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Poultry

By Food24 November 03 2009
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Ingredients (12)

1.00 chicken — cut into portions
65.00 ml lemon juice
5.00 ml salt
45.00 ml butter
2.00 onion — finely chopped
1.00 garlic — cloves, crushed
15.00 cm fresh ginger — crushed
45.00 ml berbere spice mix
65.00 g tomato paste
65.00 ml wine — dry white
180.00 ml water
6.00 eggs — hard-boiled, shelled
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Method:

1. Rub chicken pieces with lemon juice and salt, and pierce all over with a fork. Allow to stand for 30 minutes.
2. Melt butter and cook onions until transparent. Add garlic, ginger, berbere and tomato paste and stir over low heat for 5 minutes.
3. Pour in wine and water. Bring to the boil, then reduce heat and simmer gently for 5 minutes, until liquid is reduced.
4. Pat chicken dry and place in simmering sauce, turning until well coated. Reduce heat further, cover and simmer for 15 minutes.
5. Gently stir in eggs, cover and cook for a further 15 minutes.
6. Serve on a large platter with bread or steamed rice.



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