Ingredients
-
4
-
-
3
-
1/4
-
2
-
3
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1
-
1
Directions
Doro Wat (Spicy Chicken Stew), This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto I found it in the Toronto Star Serve it with injera (an Ethiopian flat bread) or with rice Posted for ZWT 7
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Steps
|
1
Done
|
Place Chicken in Non-Reactive Dish and Season With Salt. |
|
2
Done
|
Drizzle With Lemon Juice; Turn to Coat. |
|
3
Done
|
Marinate 30 Minutes. |
|
4
Done
|
Meanwhile, in Large Pot, Heat Butter Over Medium and Add Onion. |
|
5
Done
|
Cook, Stirring, 5 Minutes. |
|
6
Done
|
Reduce Heat to Medium-Low and Cook, Stirring, Until Soft (8 Minutes). |
|
7
Done
|
Stir in Garlic and Cook 2 Minutes. |
|
8
Done
|
Stir in Paprika, Black Pepper, Fenugreek, Cumin, Cardamom, Cayenne, Coriander, Cinnamon, Cloves, Nutmeg and Allspice and Cook 2 Minutes. |
|
9
Done
|
Stir in Water, Add Chicken Pieces and Raise Heat to High. |
|
10
Done
|
When Mixture Is Bubbling, Cover and Reduce Heat to Maintain Gentle Simmer. |
|
11
Done
|
Cook, Turning Pieces Occasionally, Until Chicken Is Tender (30 to 40 Minutes). |
|
12
Done
|
Remove Lid; Add Eggs. |
|
13
Done
|
Cook Until Eggs Heated Through (10 Minutes). |
|
14
Done
|
Season Sauce to Taste With Salt. |
