Doro Wat III

Classic Ethiopian chicken stew (tofu can be substituted for the chicken)

Ingredients

 * 1 large fryer chicken (or 2 pounds firm tofu)
 * olive oil for frying
 * 1 stick of butter or soy margarine
 * 1½ large onions, coarsely chopped
 * 4 large cloves garlic, chopped
 * 1 can (6 ounce) tomato paste
 * 2 up to 3 tbsp berbere seasoning
 * salt to taste
 * 3 up to 6 hard-boiled eggs, peeled (optional)

Directions

 * 1) Cut apart the chicken (to avoid small bones, do not use backs or necks); remove skin and make slits in the meat.
 * 2) If you're using tofu, cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the tofu to absorb the sauce.
 * 3) Rinse in cold water and drain.
 * 4) Heat a few tablespoons of olive oil in a Dutch oven or skillet.
 * 5) Add butter or margarine, melt, then add the onions.
 * 6) Cook over medium heat until somewhat soft, then add garlic.
 * 7) When onions are translucent, stir in tomato paste and about ¼ cup of water.
 * 8) Strain the berbere and add it to the mixture.
 * 9) Add salt.
 * 10) Put the chicken or tofu in the pot, coat with the sauce, and cover.
 * 11) Simmer, stirring often to make sure the sauce doesn't stick or burn; add water as necessary to keep the sauce the consistency of thick ketchup.
 * 12) If you're using eggs (traditional in doro wat), add them whole to the mixture after 30 minutes.
 * 13) Simmer on the stove top about one hour.
 * 14) The sauce should be a rich, deep red.
 * 15) When the dish is done, hold in a warm oven until ready to serve.