Doro Wat I

Ingredients

 * 3 cup Bermuda onion, chopped finely
 * 3 oz butter or olive oil
 * 1/2 tsp cayenne pepper
 * 1 tsp paprika
 * 1/2 tsp black pepper
 * 1/4 tsp ginger
 * 1 cup water
 * 3 lb Chicken With bones and skin, including neck and gizzards., cut in 1" pieces
 * 2 cup water
 * 1/4 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 1/4 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. Simmer over low heat until Chicken is tender. 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).
 * 10) Add 8 PEELED HARD-BOILED eggs a few minutes before serving.


 * Variation: SEGA WAT Ethiopian Lamb
 * 1) Use 2 lbs. of Lamb(from leg) and 1 cup of chopped onoions. The Lamb is cut in 1/2 inch cubes, the water is not added, and the Lamb is sauteed on all sides until quite dry and well done.