Doro wat (chicken stew)


Ingredients 11
Servings 4
Time

Ingredients

  • 1
    chicken, cut into portions
  • 65
    ml
    lemon juice
  • 5
    ml
    salt
  • 45
    ml
    butter
  • 2
    onions, finely chopped
  • 1
    clove garlic, crushed
  • 1
    piece ginger, crushed
  • 45
    ml
    berbere mix
  • 70
    g
    tomato paste
  • 65
    ml
    water
  • 6
    hard-boiled eggs, shelled
 

Method

 
1. Rub chicken pieces with lemon juice and salt, pierce with fork all over. 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 five minutes. 3. Pour in wine and water. Bring to the boil, then reduce heat and simmer gently for five minutes until liquid is reduced. 4. Pat chicken dry, place in simmering sauce, turn pieces 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 in a large platter with bread or steamed rice.
 

Read more on: poultry  |  stew
 

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