Recipe by Tonyell Dasia Clyburn
"Ethiopian chicken stew."
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1 (3 pound)
whole chicken, including neck and giblets, cut into 1-inch pieces
chopped Bermuda onion
ground black pepper
water, or as needed
hard-boiled eggs, peeled
This is a really, really good basic recipe but it's definitely missing the necessary garlic; about 1 tablespoon minced.
For a truly traditional Doro Wat try adding 1/2 tsp each of fenugreek, cardamom and nutmeg and also clarify the butter (clarifying is really easy and you can make extra and freeze it for furure use).
For those who like traditional spicy Ethiopian heat; double or triple the paprika and cayenne.
One last important tip is to cut six shallow lengthwise slits in the eggs before placing them in the stew for heating so that they can soak up some of the awesome stew flavors ;-)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 372
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