Doro Wat Chicken Stew Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| 2 or 3 onions, chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| 3 heaping tablespoons Berbere | ||
| Tomato Paste | 8 Ounce | |
| 2 small chickens, cut up | ||
| 4 hard-cooked eggs, peeled | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in large stockpot.
Add onions and garlic.
Saute for 5 minutes or until onions are translucent.
Add Berbere, tomato paste, salt and pepper.
Simmer for 15 minutes.
Add chicken pieces, turning to coat well.
Simmer, adding enough water to maintain the consistency of heavy cream.
Pierce hard-cooked eggs all over with fork.
Add to stew.
Simmer, covered, for 20 to 30 minutes or until chicken is tender.
Serve with flat bread.
Add onions and garlic.
Saute for 5 minutes or until onions are translucent.
Add Berbere, tomato paste, salt and pepper.
Simmer for 15 minutes.
Add chicken pieces, turning to coat well.
Simmer, adding enough water to maintain the consistency of heavy cream.
Pierce hard-cooked eggs all over with fork.
Add to stew.
Simmer, covered, for 20 to 30 minutes or until chicken is tender.
Serve with flat bread.
Chef
