Doro Wat III

Classic Ethiopian chicken stew (tofu can be substituted for the chicken)
== Ingredients ==
* 1 large fryer chicken (or 2 pounds firm tofu)
* olive oil for frying
* 1 stick of butter or soy margarine
* 1½ large onions, coarsely chopped
* 4 large cloves garlic, chopped
* 1 can (6 ounce) tomato paste
* 2 up to 3 tbsp berbere seasoning
* salt to taste
* 3 up to 6 hard-boiled eggs, peeled (optional)
== Directions ==
# Cut apart the chicken (to avoid small bones, do not use backs or necks); remove skin and make slits in the meat.
# If you're using tofu, cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the tofu to absorb the sauce.
# Rinse in cold water and drain.
# Heat a few tablespoons of olive oil in a Dutch oven or skillet.
# Add butter or margarine, melt, then add the onions.
# Cook over medium heat until somewhat soft, then add garlic.
# When onions are translucent, stir in tomato paste and about ¼ cup of water.
# Strain the berbere and add it to the mixture.
# Add salt.
# Put the chicken or tofu in the pot, coat with the sauce, and cover.
# Simmer, stirring often to make sure the sauce doesn't stick or burn; add water as necessary to keep the sauce the consistency of thick ketchup.
# If you're using eggs (traditional in doro wat), add them whole to the mixture after 30 minutes.
# Simmer on the stove top about one hour.
# The sauce should be a rich, deep red.
# When the dish is done, hold in a warm oven until ready to serve.
Category:Ethiopian Meat Dishes
Category:Ethiopian Vegetarian
Category:Berbere Recipes
Category:Chicken Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Hard-boiled egg Recipes
Category:Firm tofu Recipes
Category:Recipes that need photos
Category:Tomato paste Recipes