Doro Wot

Description
Chicken stew. This is an Ethiopian recipe for a very hot (key words here are hot, toasty, spicy) sort of stew-like stuff. I am posting it in reference to recent discussion on injira, the spongey millet bread upon which wot is eaten. This recipe comes via my Mom who obtained it directly from a foreign student who used to live with us, who is an awesome cook, BTW. This is a chicken version, it can be made with other meats.

Ingredients

 * 1 whole chicken — skinned and cut up
 * 8 lbs onions — chopped fine
 * 1 lb garlic — mashed
 * ¼ lb ginger — mashed
 * 2 ladles full
 * 1 lb butter
 * salt — to taste
 * pepper — to taste
 * nutmeg or cumin — optional
 * 1 hard-boiled egg — per person
 * berbere (Ethiopian chili powder bere bere, Note: Mommy says nothing else will serve, although chili powder is the closest)

Directions

 * 1) Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated.
 * 2) Continue stirring until onions are slightly brown.
 * 3) Then add the butter; cook about 15 – 20 minutes still over low heat.
 * 4) Add 1 tbsp hot water from time to time (texture should be kind of pasty).
 * 5) Add bere bere. If it looks too dry, add hot water and stir.
 * 6) Cook it about 30 – 45 minutes - keep stirring frequently.
 * 7) Keep adding hot water if necessary.
 * 8) Be careful not to let it brown, because chili powder will become bitter.
 * 9) Add garlic and ginger and simmer 15 more minutes.
 * 10) Add water as needed.
 * 11) Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
 * 12) Then squeeze each piece really hard to get out as much water as possible.
 * 13) Then, make little slits in the meat so the sauce will penetrate.
 * 14) Cook the meat in the sauce until meat is tender, about 30 minutes.
 * 15) Stir from time to time.
 * 16) All this has been uncovered, by the way.
 * 17) Add spices to taste just before removing from stove.
 * 18) Add 1 hard-boiled egg per person, which have been slit (the eggs, not the people), and cook just long enough to heat through.
 * 19) Serve with lots of bread (injera).
 * 20) Freezes well.