Doro Wot American style

In Ethiopia, about 4 tablespoons of berbere, Ethiopian red pepper, is used in each recipe. It is extremely hot. In our adaptation, we use cayenne pepper and paprika (which is not Ethiopian) to bring it to the characteristic dark color and flavor. Even cayenne pepper should be used sparingly.

In a 4- to 6-quart Dutch oven or heavy stewpot:

Brown 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly.

Add: 3 oz. BUTTER or OLIVE OIL
1 tsp. PAPRIKA
1/4 tsp. GINGER.

Blend the seasonings into the onions.

Add 1 cup WATER.

Soak: 1 3-lb. CHICKEN cut in 1-inch pieces, bones left on and including neck and gizzards, in
2 cups WATER to which
1/4 cup LEMON JUICE has been added, for 10 minutes.

Drain the water from each piece of chicken.

Add chicken to onion mixture, stirring it through. Cover.

Simmer over low heat until chicken is tender.

Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water).

Add 8 PEELED HARD-BOILED EGGS a few minutes before serving.

Doro Wot
(spicy chicken stewed in red pepper)

1 - 2-1/2 lb. chicken,
cut into 8 serving pieces
2 tablespoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup niter kebbeh
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup berbere
2 tablespoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper)

Rinse and dry the chicken pieces.

Rub them with lemon juice and salt.

Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.

Do not let brown or burn.

Stir in the niter kebbeh.

Then add the garlic and spices.

Stir well.

Add the berbere and paprika, and saute for 3-4 minutes.

Pour in the wine and water and bring to a boil.

Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.

Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface.

After the chicken has cooked, add the eggs and turn them gently in the sauce.

Cover and cook the doro wat for 15 more minutes.

Add pepper to taste.

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