Doro Wat
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INGREDIENTS
6 pounds chicken pieces, skinless
3 sticks butter
3 pounds onions, finely chopped
2 large cloves garlic, minced
3 heaping tablespoons Berbere
9-ounces tomato paste
10 hard-boiled eggs
1 teaspoon black pepperMelt butter in a large pot; sauté onions and garlic for a few minutes. Add Berbere and tomato paste. Cook, stirring occasionally, for about 15 minutes. Add the chicken, one piece at a time. Coat well.
Add water to maintain the consistency of a thick soup. Simmer for about 20 minutes. Add hard-boiled eggs. Cover and cook until the chicken is done. The dish is done when the oil has risen to the top. Add black pepper and allow to cool a bit before serving.