{"id":706,"date":"2009-08-21T11:50:44","date_gmt":"2009-08-21T15:50:44","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=706"},"modified":"2021-02-20T16:25:21","modified_gmt":"2021-02-20T21:25:21","slug":"ethiopian-doro-wat","status":"publish","type":"post","link":"https:\/\/www.samanthataffner.com\/blog\/ethiopian-doro-wat\/","title":{"rendered":"Ethiopian Doro Wat"},"content":{"rendered":"\n

<\/a>
Nutrition<\/a>
Ingredients<\/strong>
2-1\/2 lbs boneless skinless chicken breast, cut into pieces
2 TBSP fresh lemon juice
2 TBSP salt
2 medium onions chopped
1\/4 cup canola oil
6 garlic cloves minced
1 TBSP finely chopped ginger root
1 TBSP ground fenugreek
1 tsp ground nutmeg
1\/4 cup Berbere Spice Mix
2 TBSP paprika
1\/4 cup dry red wine
1 (15oz) can crushed tomato
3\/4 cup water
6 hard boiled eggs
Freshly ground black pepper, to taste

Directions<\/strong>
1. Rinse and dry the chicken breasts. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

2. In a stew pot add oil, ginger, garlic, and onions and cook for about 5 minutes with occasional stirring. In a separate pan start making hard boiled eggs.

3. Stir in the rest of the ingredients (EXCEPT wine, water, chicken, and eggs) and saute for 3-4 minutes.

4. Pour in the wine and water, then bring to a boil. Cook briskly, uncovered, for about 5 minutes.

5. Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.

6. Reduce the heat, cover, and simmer for 25 minutes.

7. Meanwhile, peal the eggs.

8. After chicken is cooked, stir in whole eggs.

9. Add pepper to taste.

Serve on injera bread.<\/p>\n","protected":false},"excerpt":{"rendered":"

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