Doro wat (chicken stew)

True Love
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

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
1.00 fresh ginger — crushed
45.00 ml berbere spice mix
70.00 g tomato paste
65.00 ml water
6.00 eggs — hard-boiled, shelled
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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.



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