Recipe#10889

Title: Ethiopian 06

From: srmcevoy@uwaterloo.ca 
 Newsgroups: rec.food.recipes 
 Subject: Chicken Wat 
 Date: 8 Nov 1998 12:15:15 -0700 
 Message-ID: Pine.LNX.3.96.981105175106.30146C-100000@elessar.middle.earth

2-3 lbs chicken
 2 Tbsp lemon juice
 1 tsp salt
 2 Tbsp butter
 2 cups onions
 1 Tbsp garlic
 1 tsp  ginger
 2 Tbsp Ethiopian Berbere
 1/4 tsp fenugreek crushed
 1/4 tsp ground cardamom
 1/8 tsp nutmeg
 1/2 cup Ethiopian berbere
 2 Tbsp paprika
 Sprinkle chicken with lemon juice and salt.
 Melt butter in saucepan.  Add butter, onions, garlic, ginger and
 berbere.  Cover and cook till onions are soft but not browned.
 Add fenugreek, cardamom, nutmeg, berbere and paprika.
 Stir over low heat 2-3 minutes.  Pour in 1/2 cup water bring to a
 boil over high heat stirring constantly.  Add chicken to sauce,
 turning pieces until well coated.  Reduce heat to low, cover and
 simmer until chicken is tender, about 45 minutes.
 Add 1 hard boiled egg to mixture per person and simmer 10 minutes
 more.
 Note: Can triple water and add 3/4 cup rice and cook whole meal in
 one pot.