Doro Wat
(very spicy chicken stew)
(as prepared by Nancy T for an Ethiopian meal)

2 lbs chicken breasts, cut into pieces
3/4 lb butter
3 lbs onions, finely chopped
2 lg cloves garlic, minced
3 heaping T berbere (Ethiopian cayenne pepper spice) (see note)
9 oz tomato paste
6 - 8 hard boiled eggs, shell removed
1 t black pepper
injera (see note)

1. in a large soup pot melt butter
2. add onions and garlic and saute for 5 min
3. add berbere and tomato paste, simmer mix about 15 min
4. add chicken, a few pieces at a time coating well with the sauce
5. add enough water to maintain a thick soup consistance, simmer for about
20 min
6. Put in eggs, cover and continue to cook til chicken is tender.  The dish
is ready when the oil has risen to the top.
7. Add black pepper and cool slightly.

NOTE= berbere and injera can be bought at an Ethiopian market-there are no
American substitutes!

 

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Bourbon Chicken

Chicken Roulades with Mustard Greens, Chutney and Bacon Stuffing

Chickens Baked with Quince Paste and Prosciutto

Cioppino

Doro Wat (very spicy chicken stew)

Grilled Flank Steak with Pepper Sauce

Grilled Chile-rubbed Shrimp with Avocado Salsa and Chipotle Lime Mayonnaise

Grilled Pork Loin Sandwiches with Spicy Mango Ketchup

Mafe (chicken peanut stew)

M'qualli (chicken tagine with lemons)

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Pasta with Pumpkin and Sausage

Pasta with Spicy Artichoke Sauce

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Roast Chicken with sage, garlic, and chili oil

Spicy Chicken with Celery

Spicy Chicken with Lemongrass

Stir-Fried Eggplant with Peppers

Sweet and Sour Vegetarian Spare Ribs

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Beer Bread
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Szechuan-style String Beans
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