Catholic Recipe: Doro Wot (Ethiopian Stew)

A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain't health food!). The heat from the "berbere", a seasoning mix of spices based on cayenne peppers. Made in the proportions below it's most definitely hot, but nothing someone who can handle jalapenos can't handle. The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of cayenne so you retain the other spices. You mop it up with a flat bread.

DIRECTIONS

Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate.

In a large stew pot, melt the butter, then saute the onions and garlic for five minutes. Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard boiled eggs. Cover and continue cooking until the chicken is tender.

The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled.

Serve with injera or bread or pita or whatever you can get your hand on!!.