Doro Wat Chicken - 1

Recipe Ingredients

1		Fryer chicken - about 3 pounds,
		Into 8 serving pieces
1		Lime - juice of
5 cups	312g / 11oz	Red onions - peeled and sliced
1/2 cup	99g / 3.5oz	Spiced butter
1/2 cup	118ml	Berbere sauce
1/2 cup	118ml	Dry red wine
20		Garlic - peeled, crushed
2 teaspoons	10ml	Cayenne pepper
1/2 teaspoon	2.5ml	Fresh ginger - grated
1/2 cup	118ml	Water
		Salt to taste
4		Hard boiled eggs - peeled
1/2 teaspoon	2.5ml	Freshly ground black pepper

Recipe Instructions

Place chicken pieces in a bowl and marinate for one hour in lime juice.

In heavy saucepan saute the onions in 2T of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender, but not browned. Stir them occasionally.

Add the remaining butter to the pot, along with the Berbere sauce, wine, garlic, cayenne, and ginger. Add 1/2c water and mix well.

Bring to a simmer and add the chicken pieces. Cook, covered, for 30-40 minutes, or until the chicken is tender, adding more water if you need to in order to keep the sauce from drying out.

When the chicken is tender, taste for salt. Add the peeled eggs and heat through. Top with black pepper and serve.

Source:
Emeril Lagasse

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