Doro Wat

Recipe 22

Serves As Estimated

Doro Wat is one of the best-known of all African Recipes, (Doro Watt is a spicy Ethiopian chicken dish made with Berbere) (a spice mixture or spice paste) and Nitter Kibeh (or nit'ir qibe, a spicy clarified butter).

Berberé and niter kibbeh, are basic ingredients in many Ethiopian recipes, and are usually made in large quantities and kept on hand for some time.

No doubt using berberé and niter kibbeh gives a special quality to Doro Wat.

But a very good result can be obtained by adding the same spices directly to the Doro Wat, instead of indirectly in the berberé spice mix and niter kibbeh.

juice of one lemon

two teaspoons salt

one chicken (about 3 pounds), cleaned and cut into serving-size pieces - or pierce the meat with a knife to facilitate marinating

two (or more) onions, finely chopped

four tablespoons niter kebbeh (or butter)

four cloves garlic, finely chopped or minced

one piece fresh ginger root -- cleaned, scraped, and chopped (about a teaspoon)

1/2 teaspoon ground fenugreek

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon berberé - or -1 - 2 tablespoons of a combination of cayenne pepper and paprika (if berberé and niter kebbeh are not used)

1 small tomato chopped, or tomato sauce (optional)

1 cup chicken stock, water, or dry red wine

hard-boiled eggs (1 per person), pierced with a toothpick.

-In a glass bowl, combine the lemon juice, half the salt, and chicken pieces.

-Let chicken marinate for 30 mins. to 1 hour.

-Cook the onions over medium heat for a few minutes in a dry pot.

-large enough to eventually hold all of the ingredients.

-Stir constantly to prevent them from browning or burning; reduce heat (Some cooks add the niter kebbeh at the start, but dry-cooking the onions for a few minutes gives the dish a distinctive flavor. )

-Add the niter kebbeh or butter to the onions, along with the garlic, ginger, fenugreek, cardamom, nutmeg, remaining salt, berberé (or cayenne pepper and paprika), and tomato. Stir while simmering for few minutes. The onions should be soft, and tender, but not browned.

-Add the chicken stock, water, or dry red wine. Bring the mixture to a low boil while stirring gently. Cook for a few minutes, then reduce heat.

Add the chicken pieces, making sure to cover them with the sauce. Cover and simmer for 30 to 40 minutes — or until the chicken is done — turning the chicken a few times.

After the chicken has been cooking for 20 minutes, gently add the hard-boiled eggs and spoon sauce over them.

Serve hot.

*The only traditional way to serve doro wat is with a spongy flat bread called injera. Doro wat is very good with Couscous, Rice, or Middle-Eastern or Indian style flat bread.