 
|
Yeshi Makeda's Ethiopian Doro Wat (Chicken Stew)
|
| |
Serves: 6
|
|
Ingredients:
|
|
- 1 whole 3-lb chicken
- 3 tbsp vegetable oil
- 2 tbsp butter
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 inch fresh peeled ginger, finely chopped
|
- 1/4 cup Nirmala's Kitchen Ethiopian Berbere
- 1 1/2 cups chicken stock
- 2 tbsp lime juice
- 4 hard-boiled eggs, sliced for garnish
|
|
Directions:
|
- Cut whole chicken into 6 pieces. Rinse and pat dry
with paper towels.
- 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 blend and saut_ the mixture over low heat
until it browns.
- Add 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 (Ethiopian Bread)
or pita bread.
|
| |
|
|
|
|
