Doro Wat What


Photo: Zomppa
Print this recipe

Ingredients

1 pound chicken thighs (juicier meat), deboned or boned
1 jar fresh tomato sauce (take 5 fresh tomatoes, onions,
2 tablespoons fresh ginger, minced
2 cloves garlic minced
1/2 cup water or chicken stock
3 teaspoons heaping of berbere spice (more or less according to heat preference)
2 hard-boiled eggs
Oil (or clarified butter)

Preparation

1
Heat oil in Dutch oven. Add ginger and garlic and saute for 2 minutes until fragrant
2
Add heaping teaspoons of berbere spice until fragrant – add a bit of water
3
Add chicken thighs (can keep boned or cut into pieces) and brown on all sides
4
Add tomato sauce (you can throw in fresh tomatoes and herbs here if you don’t have a jar available)
5
Add stock or water to cover chicken
6
Boil and then lower heat to medium and simmer for 20-25 minutes
7
Slice eggs and mix into stew
8
Serve over steamed white rice or with flatbread
.

About

A new baby, Boston's diverse cuisines, and an adaptation of an Ethiopian classic. http://tinyurl.com/25wgxtz

Yield:

5.0 servings

Added:

Wednesday, August 25, 2010 - 11:06am

Creator:

Related Cooking Videos