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Doro Wat

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      Title: DORO WAT
 Categories: Chicken, Ethiopian
      Yield: 6 Servings
 
      3 lb Chicken
      2 c  Onion; chopped
      2 tb Garlic; minced
      2 tb Lemon juice
      2 ts Salt
      2 ts Ginger, fresh; chopped
    1/2 ts Fenugreek
    1/2 ts Cardamom
    1/4 ts Nutmeg
    1/4 c  Butter or niter kebbeh
    3/4 c  ;Water
    1/4 c  Wine, white, dry
    1/4 c  Berbere sauce
      2 tb Paprika
      4    Egg; hard boiled
 
  Cut chicken into serving pieces and pat dry. Combine onion, garlic,
  lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or
  niter kebbeh in a saucepan. Simmer two to three minutes. Add the
  water, wine, berbere sauce, and paprika.  Cook briskly for three to
  five minutes or until sauce is the consistency of cream. Add the
  chicken pieces. Cover tightly and simmer 15 minutes.  Pierce eggs
  with tines of a fork and add to the pan.  Cover and cook 15 minutes
  more, or until chicken is tender.
 
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