Ethiopian Doro Wat (Chicken Stew)

Name: Ethiopian Doro Wat (Chicken Stew)
Ingredients: 1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry); 3 tablespoons vegetable oil; 2 tablespoons butter; 2 large onions, sliced; 4 garlic cloves, minced; 1 inch fresh ginger, peeled, finely chopped; 1/4 cup berbere; 1 1/2 cups chicken stock; 2 tablespoons lime juice; 4 hard-boiled eggs, sliced for garnish

10 ingredients

6 steps

Ingredients

1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, sliced
4 garlic cloves, minced
1 inch fresh ginger, peeled, finely chopped
1/4 cup berbere
1 1/2 cups chicken stock
2 tablespoons lime juice
4 hard-boiled eggs, sliced for garnish

Directions

1

Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
2

In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
3

Add berbere and saute the mixture over low heat until it browns.
4

Add chicken stock and lime juice, simmer 3-4 minutes.
5

Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
6

Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.