Doro Wat Chicken Stew
|Butter||1⁄4 Cup (4 tbs)|
|Onions||3 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Berbere||3 1⁄4 Tablespoon|
|Tomato paste||8 Ounce|
|Chickens||2 Small, cut up|
|Hard cooked eggs||4 , peeled|
Melt butter in large stockpot.
Add onions and garlic.
Saute for 5 minutes or until onions are translucent.
Add Berbere, tomato paste, salt and pepper.
Simmer for 15 minutes.
Add chicken pieces, turning to coat well.
Simmer, adding enough water to maintain the consistency of heavy cream.
Pierce hard-cooked eggs all over with fork.
Add to stew.
Simmer, covered, for 20 to 30 minutes or until chicken is tender.
Serve with flat bread.