Doro Wat (Chicken Stewed in Red Pepper Paste)

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Ready In:
1hr 10mins
Ingredients:
16
Serves:
6-8
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ingredients

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directions

  • Rinse and dry the chicken pieces.
  • Rub them with lemon juice and salt.
  • Let sit at room temperature for 30 minutes.
  • In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.
  • Do not let brown or burn.
  • Stir in the niter kebbeh.
  • Then add the garlic and spices.
  • Stir well.
  • Add the berbere and paprika, and saute for 3-4 minutes.
  • Pour in the wine and water and bring to a boil.
  • Cook briskly, uncovered, for about 5 minutes.
  • Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.
  • Reduce the heat, cover, and simmer for 15 minutes.
  • Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface.
  • After the chicken has cooked, add the eggs and turn them gently in the sauce.
  • Cover and cook the doro wat for 15 more minutes.
  • Add pepper to taste.

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RECIPE SUBMITTED BY

I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
 
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