Recipe of the Month

DORO WAT
(Spicy Ethiopian Chicken Stew)
Yield: 6 servings

3 lb chicken
2 c  Onion;
2 T  Garlic;
2 T  Lemon juice
2 ts Salt
2 ts Ginger, fresh; chopped
1/2 ts Fenugreek
1/2 ts Cardamom
1/4 ts Nutmeg
1/4 c  Butter or niter kebbeh
3/4 c  Water
1/4 c  Wine, white, dry
1/4 c  Berbere sauce (chili sauce / paste)
2 T  Paprika
4   Eggs; hard boiled

Cut chicken into serving pieces and pat dry. Combine onion, garlic,  lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan.  Simmer two to three minutes.  Add the  water, wine, berbere sauce, and paprika.  Cook briskly for three to five minutes or until sauce is the consistency of cream.  Add the chicken pieces. Cover tightly and simmer 15 minutes.  Pierce eggs with tines of a fork and add to the pan.  Cover and cook 15 minutes or more until chicken is tender.

Note:  best served on (yes, on)Injera ;the Ethiopian and Eritrean spongy, sour flatbread used to scoop up meat and vegetable stews. Traditionally, Injera lines the tray on which the stews are served, soaking up their juices as the meal progresses.<