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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (3839)	6/5/2001 9:36:06 PM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

A celebrity in my OWN mind. <g> And the recipe: Doro Wat: Cut a chicken into 8 pieces and paint it with lemon juice and sprinkle with salt... let it marinate for 30 minutes. Meanwhile, put into a pan, 1/4 cup of butter and melt with 1 tsp chopped garlic, 1/8th cup chopped onion, 1/8 tsp mashed ginger root (can chop very finely) 1/4 tsp tumeric, a pinch of cardamon, a pinch of cinnamon and a pinch of cloves, both powdered of course! Grate some nutmeg into it also and then simmer for 45 minutes. Strain into a 4 quart heavy pan through cloth (I have used a coffee filter in a funnel) and discard the solids. Add a teaspoon of paprika and a teaspoon of hot pepper (yes, this is a very hot dish). Add 1 cup of wine and 1 cup water, 2 tablespoons of paprika, 1 tablespoon of chopped garlic, 2 cups chopped onions, 1 teaspoon chopped ginger root, 1/4 tsp powdered fennugreek, 1/4 tsp cardamon, 1/8 tsp nutmeg. Bring to a boil and add chicken. Make sure all sides of the chicken is coated... and then let it simmer in the pan covered tightly for 15 minutes. Meanwhile, prepare 4 cold hardboiled egges by pricking them with a fork all over. When the 15 minutes is up, add the eggs and roll them around to get them covered. Cook covered ANOTHER 15 minutes... simmering. Check chicken to see if done... cook longer if need be. Then sprinkle with pepper and serve over rice or place in a wide serving bowl and put injera (fermented) bread around the doro wat just inside the edge of the serving bowl. Have guests use bread to scoop up doro wat and juices and eat it. Remember, you can always ADD hot pepper, but you can't take it back out... so taste before serving and add more hot pepper if needed... this is supposed to be a very hot (spicy) dish. Note: this is a simplified, combined recipe. The original set was composed of 3 separate recipes for niter kebbah, berbere and the doro wat. There is also a recipe for the injera bread!