Doro Wat What
By: Zomppa
Published: Wednesday, August 25, 2010 - 11:06am

Ingredients




1 pound chicken thighs (juicier meat), deboned or boned
1 jar fresh tomato sauce (take 5 fresh tomatoes, onions, 
2 tablespoons fresh ginger, minced
2 cloves garlic minced
1/2 cup water or chicken stock
3 teaspoons heaping of berbere spice (more or less according to heat preference)
2 hard-boiled eggs
Oil (or clarified butter)





Preparation

1 Heat oil in Dutch oven. Add ginger and garlic and saute for 2 minutes until fragrant 2 Add heaping teaspoons of berbere spice until fragrant – add a bit of water 3 Add chicken thighs (can keep boned or cut into pieces) and brown on all sides 4 Add tomato sauce (you can throw in fresh tomatoes and herbs here if you don’t have a jar available) 5 Add stock or water to cover chicken 6 Boil and then lower heat to medium and simmer for 20-25 minutes 7 Slice eggs and mix into stew 8 Serve over steamed white rice or with flatbread 








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Preparation

 1  Heat oil in Dutch oven. Add ginger and garlic and saute for 2 minutes until fragrant  2  Add heaping teaspoons of berbere spice until fragrant – add a bit of water  3  Add chicken thighs (can keep boned or cut into pieces) and brown on all sides  4  Add tomato sauce (you can throw in fresh tomatoes and herbs here if you don’t have a jar available)  5  Add stock or water to cover chicken  6  Boil and then lower heat to medium and simmer for 20-25 minutes  7  Slice eggs and mix into stew  8  Serve over steamed white rice or with flatbread

About


A new baby, Boston's diverse cuisines, and an adaptation of an Ethiopian classic. http://tinyurl.com/25wgxtz