Doro Wat

• 3 lb Chicken
• 2 c Onion; chopped
• 2 tb Garlic; minced
• 2 tb Lemon juice
• 2 ts Salt
• 2 ts Ginger, fresh; chopped
• 1/2 ts Fenugreek
• 1/2 ts Cardamom
• 1/4 ts Nutmeg
• 1/4 c Butter or niter kebbeh Water
• 1/4 c Wine, white, dry
• 1/4 c Berbere sauce
• 2 tb Paprika
• 4 Egg; hard boiled

Instructions

1. 1

   Cut chicken into serving pieces and pat dry.

2. 2

   Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan.

3. 3

   Simmer two to three minutes.

4. 4

   Add the water, wine, berbere sauce, and paprika.

5. 5

   Cook briskly for three to five minutes or until sauce is the consistency of cream.

6. 6

   Add the chicken pieces.

7. 7

   Cover tightly and simmer 15 minutes.

8. 8

   Pierce eggs with tines of a fork and add to the pan.

9. 9

   Cover and cook 15 minutes more, or until chicken is tender.