Ethiopian Chicken Stew (Doro Wot)
By: danielle
Published: Tuesday, November 2, 2010 - 9:43am

Ingredients




1 can (14.5- ounce) diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions, diced
1 tablespoon BerBer
1/4 teaspoon fenugreek
1/8 teaspoon nutmeg
1 tablespoon Paprika
1 tablespoon garlic
1 tablespoon ginger (I buy the tubed ginger in the produce section)
2 cups water
8 hard-boiled eggs (peeled, to add later)

Preparation

1 Empty your tomatoes into the slow cooker and add the chicken,onions, butter, lemon juice, spices and the water. Cover and cook on high for 5-6 hours or low for 7-8 hours.  Serve with a peeled hard boiled egg and tortillas if you'd like.