Doro Wot

Ingredients for 6 servings:

• 1 chicken
• lots of water
• 6 cup(s) onion(s), red, chopped
• 1 cup(s) spice mix (Berbere)
• 2 cups herb butter (spiced butter)
• 6 cardamom pods
• ¼ tsp black pepper
• 3 cloves garlic
• 1 piece(s) ginger, approx. thumb-sized, chopped
• ½ cup red wine
• 4 cups water
• 6 medium-sized eggs, hard-boiled
• 1 lemon(s)
• 500 g butter
• 2 garlic cloves, chopped
• 1 piece(s) ginger, chopped
• 1 large onion(s), red
• 1 tsp fenugreek
• 2 tsp cumin
• 3 cardamom pods
• 1 tsp oregano
• ½ tsp turmeric

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Ethiopian national dish – from an Ethiopian cookbook

Skin the chicken, divide it into the usual pieces, and wash thoroughly. Then place it in a large bowl of water. Quarter the lemon and add it. Let it stand for at least two hours. Sauté the red onions in a casserole dish over low heat without fat until lightly browned. Add the spiced butter. Stir in the berbere (berbere is a special spice blend—just ask at an African shop or Ethiopian restaurants—they sometimes sell it, too). Then add half a cup of water and the remaining spices and wine. Add the prepared chicken pieces and simmer for 30-40 minutes. Add the remaining water and simmer for at least two hours, until the meat slowly falls away from the bone. Make a small slit in the side of the hard-boiled eggs. Add them to the sauce and simmer for another 10 minutes. This is best served with injera, flatbread, or rice. You can also add regular cream cheese to tone down the spiciness if desired. For the spiced butter, which is an absolutely central element in Ethiopian cuisine, you need 1 pound of butter. Melt the butter slowly. Be careful not to let it brown. When it’s completely liquid, strain it through a sieve and separate the foam from the butter oil (this prevents the butter from solidifying again after cooling). Then, bring the butter to a boil with 2 chopped garlic cloves, 1 piece of chopped ginger, 1 large chopped red onion, 1 teaspoon fenugreek seeds, 2 teaspoons cumin, 3 cardamom pods, 1 teaspoon oregano, and half a teaspoon turmeric. Let it simmer for 15 minutes. In a pinch, you can also use ghee (Indian clarified butter).