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Doro Wat (Chicken Stewed In Red Pepper Sauce)

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      Title: DORO WAT (CHICKEN STEWED IN RED PEPPER SAUCE)
 Categories: Chicken, Ethiopia, Update
      Yield: 4 Servings
 
           To serve 4.
           A 2 1/2 to 3 pound chicken,
           -cut into 8 serving pieces
      2 tb Strained fresh lemon juice
      2 ts Salt
      2 c  Finely chopped onions
    1/4 c  Niter kebbeh
      1 tb Finely chopped garlic
      1 ts Finely chopped, scraped
           -fresh ginger root
    1/4 ts Fenugreek seeds, pulverized
           -with a mortar and pestle
           -or in
           A bowl with the back of a
           -spoon
    1/4 ts Ground cardamom
    1/8 ts Ground nutmeg
    1/4 c  Berbere
      2 tb Paprika
    1/4 c  Dry white or red wine
    3/4 c  Water
      4    Hard-cooked eggs
           Freshly ground black pepper
           Pat the chicken dry with
           -paper towels and rub the
           -pieces with lemon
           Juice and salt.  Let the
           -chicken rest at room
           -temperature for 30
           Minutes.
           In an ungreased heavy 3 to
           -4 quart enameled
           -casserole, cook the onions
           Over moderate heat for 5 or
           -6 minutes, until they are
           -soft and dry.
           Shake the pan and stir the
           -onions constantly to
           -prevent them from
           Burning; if necessary,
           -reduce the heat or remove
           -the casserole from the
           Stove occassionally to let
           -it cool for a few moments
           -before returning it
           To the heat.
           Stir in the niter kebbeh
           -and, when it begins to
           -splutter, add the
           Garlic, ginger, fenugreek,
           -cardamom and nutmeg,
           -stirring well after each
           Addition. Add the berbere
           -and paprika, and stir over
           -low heat for 2 to
      3    Minutes. Then pour in the
           -wine and water and, still
           -stirring, bring
           To a boil over high heat.
           -Cook briskly, uncovered
           -for about 5 minutes,
           Or until the liquid in the
           -pan has reduce to the
           -consistency of heavy
           Cream.
           Pat the chicken dry and
           -drop it into the simmering
           -sauce, turning the
           Pieces about with a spoon
           -until they are coated on
           -all sides.  Reduce
 
  the heat to the lowest point, cover tightly and simmer for 15 minutes.
  Withe tines of a fork, pierce 1/4-inch-deep holes over the entire
  surface of each egg. Then add the eggs and turn them gently about in
  the sauce. Cover and cook for 15 minutes more, or until the chicken
  is tender and the dark meat shows no resistance when pierced with the
  point of a small sharp knife.  Sprinkle the stew with pepper and
  taste for seasoning. To serve, transfer the entire contents of the
  casserole to a deep heated platter or bowl. ++
 
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