Main Dish (Chicken/Poultry )

Doro Wat

Contributor: Scott


Niter Kebbeh
2 lb unsalted butter cut in bite size pieces
1 onion chopped
3 Tbl garlic minced
4 tsp ginger fresh, chopped
2 tsp turmeric ground
1/4 tsp cardamom ground
1 cinnamon stick
1 cloves whole
1/8 tsp nutmeg ground
Wat
2 1/2 lb chicken in 8 pieces
2 Tbl lemon juice
2 tsp salt
2 onions minced
1/4 cup Niter Kebbeh
3 cloves garlic minced
1 tsp ginger fresh, minced
1/4 tsp fenugreek
1/4 tsp cardamom ground
1/8 tsp nutmeg ground
1/4 cup berbere
2 Tbl paprika
1/4 cup red wine
3/4 cup water
4 eggs hard boiled
pepper to taste

Niter Kebbeh In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent. Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in the niter kebbeh. Transfer the kebbeh into a jar. Cover tightly, and store in the refrigerator. Doro Wat Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes. In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes. Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes. Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4 inch into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.
Edition: 4