Ingredients
-
1 - 2 1/2
-
2
-
2
-
2
-
1/4
-
3
-
1
-
1/4
-
1/4
-
1/8
-
1/4
-
2
-
1/4
-
3/4
-
4
Directions
Doro Wat (Chicken Stewed in Red Pepper Paste),
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rinse and Dry the Chicken Pieces. |
|
2
Done
|
Rub Them With Lemon Juice and Salt. |
|
3
Done
|
Let Sit at Room Temperature For 30 Minutes. |
|
4
Done
|
in a Heavy Enamel Stewpot, Cook the Onions Over Moderate Heat For About 5 Minutes. |
|
5
Done
|
Do not Let Brown or Burn. |
|
6
Done
|
Stir in the Niter Kebbeh. |
|
7
Done
|
Then Add the Garlic and Spices. |
|
8
Done
|
Stir Well. |
|
9
Done
|
Add the Berbere and Paprika, and Saute For 3-4 Minutes. |
|
10
Done
|
Pour in the Wine and Water and Bring to a Boil. |
|
11
Done
|
Cook Briskly, Uncovered, For About 5 Minutes. |
|
12
Done
|
Pat the Chicken Dry and Drop It Into the Simmering Sauce, Turning the Pieces About Until Coated on All Sides. |
|
13
Done
|
Reduce the Heat, Cover, and Simmer For 15 Minutes. |
|
14
Done
|
Meanwhile, Piece the Hard-Boiled Eggs With the Tines of a Fork, Piercing Approximately 1/4" Into the Egg All Over the Surface. |
|
15
Done
|
After the Chicken Has Cooked, Add the Eggs and Turn Them Gently in the Sauce. |
