Name: Doro Wat: Ethiopian Chicken Dish
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter, divided - 1 cup; Onion, chopped - 1; Water, divided - 2 ½ cups; Tomato paste - 1 (6 ounce) can; Berbere seasoning - ¾ cup; Chopped garlic - 1 teaspoon; Ground ginger - ½ teaspoon; Skinless, boneless chicken breasts, cubed - 4; Sweet white wine - ⅓ cup; Ground cardamom - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Hard-boiled eggs - 4

Ingredients for - Doro Wat: Ethiopian Chicken Dish

1. Butter, divided 1 cup

2. Onion, chopped 1

3. Water, divided 2 ½ cups

4. Tomato paste 1 (6 ounce) can

5. Berbere seasoning ¾ cup

6. Chopped garlic 1 teaspoon

7. Ground ginger ½ teaspoon

8. Skinless, boneless chicken breasts, cubed 4

9. Sweet white wine ⅓ cup

10. Ground cardamom ½ teaspoon

11. Freshly ground black pepper ½ teaspoon

12. Hard-boiled eggs 4

How to cook deliciously - Doro Wat: Ethiopian Chicken Dish

1 . Stage

Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.

2 . Stage

Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

3 . Stage

Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.