A Taste of Africa/Dorinda Hafner 2002

Chicken Stew (Doro Wot)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1/2 cup butter or ghee (Indian cooking butter) 2 large yellow onions, diced 3/4 cup tomato paste
3 cups cold water 2 teaspoons garlic salt 1 teaspoon freshly ground black pepper
2 fresh red chiles, finely diced, or 2 teaspoons berbere 2 pounds (1 kg) chicken pieces 6 hard-boiled eggs, shelled
Ethiopian Flat Bread



1 Melt the butter in a heavy-based pan and saute the onions for 10 minutes, or until golden. Mix the tomato paste with 1/2 cup of the water to form a creamy paste. Stir the paste into the onions, along with the garlic salt, pepper, chiles, and the remaining water. Adjust the seasoning and simmer gently on low heat for about 10 minutes.
2 Prick each chicken piece and egg all over with a skewer or fork, and add them to the simmering sauce. Stir well to ensure the chicken and eggs are well coated in sauce. Simmer on low heat for 30 to 40 minutes, or until the chicken and eggs have absorbed the flavors of the sauce, the chicken is tender, and the sauce thickened.
3 Serve hot with flat bread. Set the flat bread as the centerpiece of the meal. Alternatively, do it the Ethiopian way: cover a large serving platter with the bread, place the stew in the center surrounded by an assortment of vegetables, and invite your guests to eat communally by breaking off pieces of bread and scooping up the stew without using cutlery.

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