Doro Wat I

Ethiopian chicken stew
==Ingredients==
* 3 cups Bermuda onion, chopped finely
* 3 oz butter or olive oil
* ½ tsp cayenne pepper
* 1 tsp paprika
* ½ tsp black pepper
* ¼ tsp ginger
* 1 cup water
* 3 lbs chicken with bones and skin, including neck and gizzards., cut in 1" pieces
* 2 cups water
* ¼ cup lemon juice
* 8 eggs, hard-boiled
== Directions ==
# In a 4-to 6-quart Dutch oven or heavy stewpot.
# Brown onion without fat, until quite dark, stirring constantly.
# Mix onion, butter / oil, cayenne, paprika, pepper and ginger.
# Blend the seasoning into the onions.
# Add 1 cup water.
# Soak chicken in 2 cups water and ¼ cup lemon juice for 10 minutes.
# Drain the water from each piece of chicken.
# Add chicken to onion mixture, stirring it through.
# Cover.
# Simmer over low heat until chicken is tender.
# Add more water, if necessary, to bring to stew texture (or if wat is watery, thicken with 2 tablespoons of flour dissolved in 3 tablespoons of water).
# Add 8 peeled hard-boiled eggs a few minutes before serving.
Category:Ethiopian Meat Dishes
Category:Stew Recipes
Category:Chicken Recipes
Category:Hard-boiled egg Recipes
Category:Bermuda onion Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos