Doro Wat Chicken
This is from Frugal Gourmet Immigrant Ancestors (yeah, I know all about Jeff....)
Berbere Paste
2 Tsp Cumin Seed
4 Whole Cloves
1/2 Tsp Cardamon Seeds
1/2 Tsp Black Peppercorns
1/4 Tsp Whole Allspice
1 Tsp Whole Fenugreek Seeds
1/2 Cup Dried Onion Flakes
3 Oz Red New Mexican Chiles — Stemmed And Seeded
3 Small Dried Long Hot Red Chiles — Seeded
1/2 Tsp Ground Ginger
1/2 Tsp Freshly Ground Nutmeg
1/4 Tsp Ground Turmeric
1 Tsp Garlic Powder
2 Tsp Salt
1/2 Cup Salad Or Peanut Oil
1/2 Cup Dry Red Wine
Cayenne to taste
Instructions
Mix together the cumin, cloves, cardamon, black peppercorns, allspice and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes. Do not burn or discolor the seeds. Cool completely.
Combine the toasted spices and all the other ingredients except the oil and wine in a spice grinder or electric coffee grinder in several batches (I use the coffee grinder) and grind to fine consistency. Place the spice blend in a bowl and add the oil and wine. Add cayenne to taste (Jeff starts with 1 tsp and adds more as necessary). Stir until thick and store in a covered plastic container in the refrigerator.
Spiced Butter:
Butter, unsalted, 1 lb.
Onions, raw, 1 medium, coarsely chopped
Cinnamon stick, 1 inch
Ginger Root, 4 tsp
Turmeric, ground, .5 tbsp
Cardamom seeds (removed from pod) 1/4 tsp
Nutmeg, freshly grated, 1/8 tsp.
Garlic, 3 cloves crushed
Whole cloves, 3
Directions
Makes 54-1 Tbsp. servings
Measure out the spices on a plate. Melt the butter in a heavy saucepan over moderate heat. Bring the butter up to a light boil. When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.
Milk solids will form in the bottom of the pan and they should cook until they are golden brown. The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the frig. It will keep for 3 months under refrigeration.
Number of Servings: 54
Doro Wat Chicken
3 Lbs Frying Chicken Cut Into 8 Pieces
Juice Of One Lime
5 Cups Thinly Sliced Red Onions
1/2 Cup Spiced Butter
1/2 Cup Berbere Sauce
1/2 Cup Dry Red Wine
2 Cloves Garlic — Crushed
2 Tsp Cayenne
1/2 Tsp Grated Fresh Ginger
1/2 Cup Water
Salt To Taste
4 Hard Boiled Eggs — Peeled
1/2 Tsp freshly ground pepper
Instructions
Marinate the chicken pieces in the lime juice for hour. In a heavy saucepan saute the onions in 2 tbsp of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender but not browned. Add the remaining butter to the pot along with the Berbere sauce, wine, garlic, cayenne and ginger. Add 1/2 cup of water and mix well. Bring to a simmer and add the chicken pieces. Cook, covered, for 30-40 minutes or until the chicken is tender, adding more water as necessary to keep the sauce from drying out. When the chicken is tender, add salt to taste. Add the eggs and heat through. Top with the black pepper prior to serving.
