Title: Doro Wat (Classic Ethiopian Chicken Stew)
Categories: None
Yield: 1 Servings

1 lg Fryer chicken (or 2 pounds
-firm tofu)
Olive oil for frying
1 Stick of butter or soy
-margarine
1 1/2 lg Onions, coarsely chopped
4 lg Cloves garlic, chopped
1 cn (6 ounce) tomato paste
2 tb Berbere seasoning (recipe
-follows) (up to 3)
Salt to taste
3 Hard-boiled eggs, peeled
-(optional) (up to 6)

Taken from Vegetarian Times (I think)

Cut apart the chicken (to avoid small bones, do not use backs or necks);
remove skin and make slits in the meat. If you're using tofu, cut it into
2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes
until they puff up and become spongy; this enables the tofu to absorb the
sauce. Rinse in cold water and drain.

Heat a few tablespoons of olive oil in a Dutch oven or skillet. Add butter
or margarine, melt, then add the onions. Cook over medium heat until
somewhat soft, then add garlic. When onions are translucent, stir in tomato
paste and about 1/4 cup of water. Strain the berbere and add it to the
mixture. Add salt. Put the chicken or tofu in the pot, coat with the sauce,
and cover. Simmer, stirring often to make sure the sauce doesn't stick or
burn; add water as necessary to keep the sauce the consistency of thick
ketchup. If you're using eggs (traditional in doro wat), add them whole to
the mixture after 30 minutes.

Simmer on the stove top about one hour. The sauce should be a rich, deep
red. When the dish is done, hold in a warm oven until ready to serve.
Posted to Kitmailbox by WINCATS@aol.com on Apr 29, 1997