- 1 cup butter, divided
- 1 onion, chopped
- 2 1/2 cups water, divided
- 1 (6 ounce) can tomato paste
- 3/4 cup berbere seasoning
- 1 teaspoon chopped garlic
- 1/2 teaspoon ground ginger
- 4 skinless, boneless chicken breasts, cubed
- 1/3 cup sweet white wine
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 4 hard-boiled eggs
- 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.
- Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
- Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
04/09/2018
recipepes.com
Doro Wat: Ethiopian Chicken Dish, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
