Cookbook:Doro Wat (Ethiopian Chicken Stew)

Doro wat is a fragrant and spicy Ethiopian chicken stew, typically served only on special occasions and during family get-togethers. It is one of Ethiopia's national meals and is typically eaten with injera.

Ingredients

 * 8 tbsp butter
 * Onions, chopped
 * ½ cup water
 * Tomato paste
 * Berbere seasoning
 * Ginger
 * Garlic
 * Black pepper
 * Chicken breasts
 * Wine
 * Cardamom
 * Pepper
 * Hard boiled eggs, peeled

Procedure

 * 1) Over low heat, melt the butter in a pan. Add the onion, and cook over medium heat for 5–6 minutes or until translucent.
 * 2) Add the water and tomato paste, and simmer while stirring for about 2 minutes.
 * 3) Add the berbere, ginger, garlic, and pepper. Reduce the heat to low and continue cooking for 20–30 minutes, or until mixture thickens to a pasty consistency.
 * 4) Add the chicken and a splash of water. Simmer for about 45 minutes until the chicken is cooked through and the sauce has thickened.
 * 5) Stir in the wine, cardamom, and pepper. Add the boiled eggs, and cook for another 15 minutes until the sauce is slightly reduced.
 * 6) Serve with injera.

Notes, tips, and variations

 * Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.