DORO WOT (CHICKEN STEW WITH EGG)

INGREDIENTS

3 lbs chicken leg and thigh meat, cut into 8 serving pieces

2 tablespoons fresh lemon juice

2 teaspoons salt

2 onions, finely chopped

1/4 cup Niter Kibbeh

3 cloves garlic, minced

1 teaspoon finely chopped ginger 

1/4 teaspoon ground Abish (Ethiopian fenugreek)

1/4 teaspoon ground Korerima (Ethiopian cardamom)

1/8 teaspoon ground nutmeg

1/3 cup Berbere 

1/4 cup dry red wine

3/4 cup water

4 hard-boiled eggs

Freshly ground black pepper

PREPARATION

Grind Abish and Korerima from whole seeds to fine powder using a spice grinder. Rinse and dry the chicken pieces, rub with lemon juice and salt. Let sit at room temperature for 30 minutes.

STEPS

1. In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Let brown, add water to make sure the onions do not burn.
2. When the onions are cooked, add the Berbere. Cook for 5 minutes.
3. Stir in the Niter Kibbeh and cook for 2 minutes liquifying by adding hot water. Then add the garlic and spices. Stir well and sauté for 3-4 minutes.
4. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.
5. Pat the chicken dry and drop it into the simmering sauce, coating the chicken. Reduce heat, cover, and simmer for 15 minutes.
6. Meanwhile, gently pierce the hard-boiled eggs with a fork to allow the sauce to soak into the eggs.
7. After the chicken is tender and cooked, add the eggs, mixing them gently in the sauce.
8. Cover and cook the Doro Wot for 5 more minutes, add black pepper and remove from heat. 

Serves: | Prep Time: 45 minutes | Cooking Time: 45-50 minutes

WRITTEN BY JOHANNA LARAWAY, EDITED BY IJEOMA EJEM.

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