Doro Wat I

Ethiopian chicken stew

Ingredients

 * 3 cups Bermuda onion, chopped finely
 * 3 oz butter or olive oil
 * ½ tsp cayenne pepper
 * 1 tsp paprika
 * ½ tsp black pepper
 * ¼ tsp ginger
 * 1 cup water
 * 3 lbs chicken with bones and skin, including neck and gizzards., cut in 1" pieces
 * 2 cups water
 * ¼ cup lemon juice
 * 8 eggs, hard-boiled

Directions

 * 1) In a 4-to 6-quart Dutch oven or heavy stewpot.
 * 2) Brown onion without fat, until quite dark, stirring constantly.
 * 3) Mix onion, butter / oil, cayenne, paprika, pepper and ginger.
 * 4) Blend the seasoning into the onions.
 * 5) Add 1 cup water.
 * 6) Soak chicken in 2 cups water and ¼ cup lemon juice for 10 minutes.
 * 7) Drain the water from each piece of chicken.
 * 8) Add chicken to onion mixture, stirring it through.
 * 9) Cover.
 * 10) Simmer over low heat until chicken is tender.
 * 11) Add more water, if necessary, to bring to stew texture (or if wat is watery, thicken with 2 tablespoons of flour dissolved in 3 tablespoons of water).
 * 12) Add 8 peeled hard-boiled eggs a few minutes before serving.