Doro Wot

• Gluten free

• Meat

  • 3 lb Chicken, whole

• Produce

  • 1 tbsp Basil, dried
  • 1 tbsp Garlic
  • 1/2 tbsp Ginger
  • 1 Lemon, Fresh
  • 2 Onions, medium

• Refrigerated

  • 4 Egg, Large soft

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp Berbere spice
  • 1/2 tbsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 3 tbsp Spiced butter

Found on africanbites.com

Description

Ingredients

• 3- 3½-pound whole chicken cut in pieces or chicken thighs
• 3 Tablespoons Spiced butter ( Sub with Cooking oil )or more
• ¼ cup canola oil
• 2-3 medium onions sliced
• 1 Tablespoon minced garlic
• ½ Tablespoon minced ginger
• ½ Tablespoon paprika
• 1 Tablespoon tomato paste
• 4-6 Large soft boiled egg, shelled removed
• 2 Tablespoons Berbere Spice
• 1 Tablespoon dried basil (optional)
• 1-2 Fresh lemon
• Salt and pepper to taste

Directions

• Season chicken with, salt, pepper and set aside
• In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
• After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, and ginger.
• Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
• Then add about 2-3 cups water .Add chicken, tomato paste, basil, salt and cook for about 30 minutes.
• Throw in the eggs; thoroughly mix to ensure that the eggs are immersed in the sauce.
• Continue cooking until chicken is tender about 10 minutes or more
• Adjust sauce thickness and seasoning with water or broth, salt according to preference.
• Serve warm