Doro Wat Chicken
Ingredients
- 1 whole fryer chicken; about 3 pounds, cut into 8 pieces
- juice of 1 lime
- 5 cup red onions; peeled and thinly sliced
- 1/2 cup spiced butter
- 1/2 cup berbere sauce
- 1/2 cup dry red wine
- 2 centiliters garlic; peeled, crushed
- 2 teaspoon cayenne pepper
- 1/2 teaspoon fresh ginger; grated
- 1/2 cup water
- Salt to taste
- 4 each hard boiled eggs; peeled
- 1/2 teaspoon freshly ground black pepper
Instructions
Place chicken pieces in a bowl and marinate for one hour in lime In heavy saucepan saute the onions in 2T of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender, but not browned. Stir them occasionally. Add the remaining butter to the pot, along with the Berbere sauce, wine, garlic, cayenne, and ginger. Add 1/2 cup water and mix well. Bring to a simmer and add the chicken pieces. Cook, covered, for 30-40 mins, or until the chicken is tender, adding more water if you need to in order to keep the sauce from drying out. When the chicken is tender, taste for salt. Add the peeled eggs and heat through. Top with black pepper and serve.