Ethiopian Doro Wat

Please note the previous posts for information on how to serve Ethiopian food and where to get ingredients in Houston.

Ingredients:

• 2 lbs Chicken Legs – Skinned
• 1 Lemon – Juiced
• 2 tsp Salt
• 2 Onions
• 4 Garlic Cloves
• 1 Tbs Ginger
• ¼ C Niter Kebbeh
• 1 T Paprika
• ¼ C Berbere Paste
• ½ C Chicken Stock
• ½ C Red Wine
• ¼ tsp Fenugreek
• ½ tsp Cardamom
• ½ tsp Nutmeg
• 1 Small Tomato
• Salt and pepper to taste
• 4 Hard boiled eggs

Directions:

1. Mix the chicken legs, lemon juice and salt and in a large bowl. Marinate for about 30 minutes.
2. Puree the onions, garlic and ginger in a food processor or blender. Cook in dry skillet until tender but do not burn.
3. Add the fenugreek, cardamom, paprika and nutmeg. Cook 1 minute.
4. Add niter kibbeh and berberé and cook for another 2 to 3 minutes.
5. Add diced tomato to onion mixture.
6. Pour in the stock and wine and add the chicken legs. Add salt to taste. Bring to a boil, cover and simmer over medium heat for 45 minutes. Add chicken stock if necessary to maintain the sauce.
7. Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender.
8. Serve hot with injera bread.