Dorowat-classic ethiopian chicken

I love Ethiopian dishes, they have distinctive flavor,color and are very spicy.Dorowat is a spicy chicken dish made with Berbere (a spice mixture) and niter kibbeh(spicy butter). The spices can be purchased at any Ethiopian grocery store or substituted with cayenne pepper and paprika. I got this delicious recipe from Congo Cook Book and have been making it ever since......Bon Appetite!!!!!!!!

What you need:

• juice of 1 lemon



• 2 teaspoon salt



• 1 chicken cut into pieces



• 2 or more onions- i usually like lots of onions



• 4tbs nitter kebbeh



• 4 cloves garlic (minced)



• 1 tbs minced fresh ginger root



• 1/2 teaspoon ground fenugreek



• 1/2 teaspoon cardamon



• 1/2 teaspoon nutmeg



• 1/2 teaspoon berber-I use 1 teaspoon.



• 1 cup tomato sauce



• 1 cup water or chicken stock



• 3-4 hard boiled eggs

Directions:

• Combine the chicken, lime juice and salt and let it marinate for 30-40 minutes



• Cook the onions on low dry heat (no oil or water) for few minutes



• Add the berbere, niter kebbeh and the rest of the ingredients. Stir and simmer for few minutes



• Add the water/chickenstock and bring to boil, continue cooking for few minutes



• Add chicken pieces, make sure the sauce covers the chicken and simmer for 30-40 minutes until done

This dish should be served hot with anjela ( Ethiopian or Somali flat bread).