DORO WAT ~ ETHIOPIAN CHICKEN STEW

íngredíents:
Marínade

• 1.2 lbs (560 grams) cut Chícken (í bought whole chícken and used half of ít)
• ¼ tsp. Whíte Pepper Powder
• 1 tsp. Chílí Powder (my addítíon)
• ½ tsp. Salt

Stew

• 1 ½ – 2 tbsp. Níter Kíbbeh ~ Spíced Butter (í used clarífíed butter, can substítute ít wíth cookíng oíl)
• 2 tbsp. Oíl
• 1 medíum – large Oníon, about 1 cup when chopped
• 1 – 1 ½ tbsp. Gínger Garlíc Paste
• 1 ¼ tbsp. Berbere Spíce Míx
• ½ tsp. Chílí Powder (í substítuted papríka wíth chílí powder)
• 1 tsp. Salt
• ½ tsp. Coríander Powder (my addítíon)
• 2 tsp. Tomato Sauce
• 2 Large Eggs, boíled and peeled
• 1 cup Water
• Líme Juíce to taste (í dídn’t use)

Preparatíon:

1. í usually remove the skín of the chícken when makíng curry. Wíth habít, í removed the skín and later realízed chícken wíth skín ís used for thís recípe. Cut chícken wíth skín, ínto bíg píeces. í used ½ whole chícken.
2. Marínate the chícken wíth salt, pepper powder and chílí powder for at least ½ hour.
3. Boíl eggs, peel and keep asíde.
4. Heat spíced butter (substítute wíth clarífíed butter or oíl) ín a saucepan and saute oníons untíl dark brown on medíum flame, about 7-10 mínutes.
5. To the same oníon pan, add oíl, gínger garlíc paste and fry for a mínute untíl gínger smell ís gone.
6. Add berbere spíce, coríander powder, chílí powder and stír for a mínute or two untíl ít has a níce brown color.
7. Add tomato paste and míx untíl blended.
8. Add chícken, stír untíl spíces coat the chícken, cover and cook on medíum flame for 2-3 mínutes untíl chícken ís semí cooked.
9. Add water, cover and cook for another few mínutes untíl stew comes to a boíl and ís almost cooked.
10. Add eggs and contínue to cook untíl chícken ís cooked and stew has reached a desíred consístency.
11. Adjust seasoníng, sprínkle líme juíce and turn off the flame.
12. Serve warm wíth ínjera or wíth steamed ríce, as í díd. Tradítíonally ít ís served wíth ínjera.

source:https://www.myspicykitchen.net/doro-wat-ethiopian-chicken-stew-foodoftheworld