Doro Wat (Spicy Chicken Stew) About 4 servings 2 1/2 to 3 pound chicken, cut in pieces 2 tablespoons lemon juice 2 teaspoons salt 2 tablespoons peanut oil 2 onions, chopped 1/4 cup niter kebbeh (see recipe this page) 2 cloves garlic, chopped 1/2 teaspoon ground ginger, or 1 tablespoon fresh grated ginger 1/4 teaspoon fenugreek 1/4 teaspoon cardamom 1/2 cup berberι (see recipe this page) 2 tablespoons paprika 1/4 cup dry red wine 1 cup water 4 hard-boiled eggs 1. Mix lemon juice with salt in a small bowl, and rub over chicken pieces. Let stand at room temperature 30 minutes. 2. Heat oil in a large, heavy or non-stick skillet and add onions. Simmer over moderate heat about 5 minutes, until onions are beginning to soften. 3. Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger, fenugreek, cardamom, berberι and paprika. Stir well after each addition. Cook, stirring, over low heat for about 5 minutes. 4. Pour in wine and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken. 5. Add chicken to sauce, turning to coat on all sides. Cover tightly, lower heat and simmer 15 minutes. 6. Pierce holes all over the eggs with a fork, then add to the sauce. Cover and simmer another 15 minutes on low heat, until chicken is cooked through. Serve with injera (recipe this page) or rice. Note: Doro Alecha is a milder version of Doro Wat. To lighten up the spices you would omit the berberι. You could also omit the paprika and use ghee or butter instead of niter kebbeh to make this dish even milder. You can add 1/2 teaspoon of black pepper to the doro alecha..
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