Recipe#10885

Title: Ethiopian 02

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Ethiopian Recipes 
 Date: 7 May 1997 14:13:31 -0700 
 Message-ID: <970503134918_120199185@emout01.mail.aol.com> 

DORO WAT (Ethiopia)
 3 pound chicken or parts
 2 cups onion, chopped
 2 tablespoon garlic, minced
 2 tablespoons lemon juice
 2 teaspoon salt
 2 teaspoon fresh ginger, chopped
 1/2 teaspoon fenugreek
 1/2 teaspoon cardamon
 1/4 teaspoon ground nutmeg
 1/4 cup butter or niter kebbeh
 3/4 cup water
 1/4 cup dry white wine
 1/4 cup Berbere sauce
 2 tablespoons paprika
 4 hard boiled eggs.
 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 2-3 minutes.  Add the water,
 wine, berbere sauce and paprika.  Cook briskly for 3-5 minutes or
 until sauce is the consistency of cream.  Add the chicken pieces.
 Cover tightly and simmer 15 minutes.
 Pierce eggs with tine of a fork and add to the pan. Cover and cook
 15 minutes more or until chicken is tender.  Serves 6
 BERBERE SAUCE (Ethiopian Hot Sauce)
 2 teaspoon cumin
 4 cloves
 1/2 teaspoon cardamom
 1/4 teaspoon allspice
 1/2 teaspoon fenugreek
 dried chilies (take out the seeds)
 1/2 cup dried onions
 2 teaspoon salt
 1 teaspoon ground ginger
 1/2 teaspoon garlic (powder will be fine)
 1 teaspoon turmeric
 1/2 cup salad oil
 1/2 cup red wine
 In a frying pan toast the cumin, cloves, cardamom, allspice,
 fenugreek and chiles.  After toasting, put into a food processor
 with the onions, salt, ginger, garlic, turmeric, oil and wine.
 Remove from food processor and store in a container.  It is very
 good served with fresh or curried vegetables