Ethiopian Doro Wat

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 2 hours 15 minutes

Ingrédients

1 whole chicken, (cut into serving pieces)

¼ cup lemon juice

6 cups red onions (about 4 medium onions, sliced root to tip)

½ cup spiced butter, (ghee or regular butter)

4 garlic cloves, (minced)

1 tablespoon minced fresh ginger

3 tablespoons tomato paste

¼ cup berbere (see notes above)

½ teaspoon black pepper

½ teaspoon ground cardamom

½ teaspoon ground fenugreek (optional)

1 cup mead or red wine

2 cups game or chicken stock

Salt to taste

6 hard-boiled eggs, (peeled)

Instructions

Rub the chicken or pheasant all over with the lemon juice.

In a large, heavy pot, add the sliced onions and turn the heat to medium. Cook the onions dry, stirring frequently. They will give up their water, wilt, and eventually brown.

When the onions are close to browning, add the spiced butter, the garlic and ginger. Cook another minute or three. Add the tomato paste, berbere, black pepper, cardamom, and fenugreek. Mix well.

Add the chicken pieces and turn to coat. Cook another few minutes, until the meat turns opaque. Add some salt.

Pour in the stock and mead or wine. You want all the meat to be covered by about an inch; add water if you need to. Bring to a simmer, taste for salt, cover the pot and cook gently until the meat is tender, typically about 2 hours. The sauce should have cooked down a lot by now; add a little water if it gets thicker than gravy.

When you are about 15 minutes out from serving, stab the hard-boiled eggs all over with a fork, then add to the pot. You can either strip all the meat from the bones or leave it as-is. Add salt if needed, then serve with rice, bread or the Ethiopian crepes called injera.

Nutrition

• Calories: 479 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 240 mg
• Sodium: 751 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 7 g
• Protéines: 25 g