Doro Wat: Ethiopian Chicken Dish
Description
Berbere, a blend of sweet and piquant spices, is the main attraction for this Ethiopian chicken with tomato-white wine sauce and egg garnish.
Ingredients
•
1 cup butter, divided
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1 onion, chopped
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2 1/2 cups water, divided
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1 (6 ounce) can tomato paste
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3/4 cup berbere seasoning
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1 teaspoon chopped garlic
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1/2 teaspoon ground ginger
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4 skinless, boneless chicken breasts, cubed
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1/3 cup sweet white wine
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1/2 teaspoon ground cardamom
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1/2 teaspoon freshly ground black pepper
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4 hard-boiled eggs
Directions
1
Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.
2
Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
3
Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.