Doro Wat ||ethiopian chicken stew ||recipe

INGREDIENTS

• 3 Tablespoons butter Sub with Cooking oil 
• 2-3 medium onions sliced
• 1/4 cup canola oil
• 1 Tablespoon minced garlic
• ½ Tablespoon minced ginger
• 3- 3½- pound whole chicken cut in pieces or chicken thighs
• 1 Tablespoon tomato paste
• ½ Tablespoon paprika
• 1 Tablespoon dried basil optional
• 4-6 Large soft boiled egg shelled removed
• 1-2 Lemons Freshly Squeezed (adjust to taste)
• Salt and pepper to taste
  

PROCEDURES 

• Season chicken with, salt, pepper and set aside.
• In a large pot, over medium heat, heat until hot, and then add butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
• After the onions are caramelized or reached a deep brown color, add some more oil, garlic, and ginger.
• Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Ensure you don't let it burn


• Then add about 2-3 cups water .Add chicken, tomato paste,  paprika, basil,  salt and cook for about 30 minutes.
• Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce.
• Continue cooking until chicken is tender about 10 minutes or more
• Adjust sauce thickness and seasoning with water or broth, lemon,salt according to preference.
• Serve warm...

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