Ingredients
-
2 1/2 - 3
-
2
-
2
-
2
-
2
-
1/4
-
2
-
1
-
1/4
-
1/4
-
1/2
-
2
-
1/4
-
1
-
4
Directions
Doro Wat (Spicy Chicken Stew), Posted for the African part of the tour 2005 check out niter kebbeh, Recipe #140755 and berbere, Recipe #140767, This recipe was okay but no one really cared to have it again used my own recipes for berbere and spiced butter It seems like there’s too much dry spices, I had to add almost a cup of water extra so that the sauce didn’t seem grainy It was also bitter (maybe from all the paprika in this recipe and the berbere) so I added about 2 5t of sugar , This was a huge hit! I did print out the spiced ghee #140755 & berbere sauce #140767 recipe but used them only as flavor guidelines I plan to one day, make it all properly Absolutely delicious chicken – thank you, Rita!
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Steps
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1
Done
|
Mix Lemon Juice With Salt in a Small Bowl, and Rub Over Chicken Pieces. Let Stand at Room Temperature 30 Minutes. |
|
2
Done
|
Heat Oil in a Large, Heavy or Non-Stick Skillet and Add Onions. Simmer Over Moderate Heat About 5 Minutes, Until Onions Are Beginning to Soften. |
|
3
Done
|
Stir Nitir Kebbeh Into Skillet and Heat Until Melted. Add Garlic, Ginger, Fenugreek, Cardamom, Berber and Paprika. Stir Well After Each Addition. Cook, Stirring, Over Low Heat For About 5 Minutes. |
|
4
Done
|
Pour in Wine and Water, Bring to a Boil, and Simmer Uncovered For Five More Minutes, Until Mixture Is Beginning to Thicken. |
|
5
Done
|
Add Chicken to Sauce, Turning to Coat on All Sides. Cover Tightly, Lower Heat and Simmer 15 Minutes. |
|
6
Done
|
Pierce Holes All Over the Eggs With a Fork, Then Add to the Sauce. Cover and Simmer Another 15 Minutes on Low Heat, Until Chicken Is Cooked Through. |
|
7
Done
|
Serve With Injera Check My Recipe or Rice. |
