July 10, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Garlic, Onions, African, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, High Protein, Make it from scratch, Whole Chicken, Spicy more
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"Doro Wat -Ethiopian Chicken Stew that is the National dish of Ehiopia. It is slowly simmered in a blend of robust spices. Easy thick, comforting.
This dish is typically served on Injera (Fermented Sourdough Bread) along side collard greens and stewed lentils."
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)
Drain chicken and season chicken with, salt, pepper and set aside
In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, and ginger.
Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
Then add about 2-3 cups water. Add chicken, tomato paste, basil, salt and cook for about 30 minutes.
Throw in the eggs; thoroughly mix to ensure that the eggs are immersed in the sauce.
Continue cooking until chicken is tender about 10 minutes or more
Adjust sauce thickness and seasoning with water or broth, salt according to preference.
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