Doro Wat: Ethiopian Chicken Dish

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

1 cup unsalted butter, divided

1 onion, chopped

2 ½ cups water, divided

1 (6 ounce) can tomato paste

¾ cup berbere seasoning

1 teaspoon chopped garlic

½ teaspoon ground ginger

4 skinless, boneless chicken breasts, cubed

⅓ cup sweet white wine

½ teaspoon ground cardamom

½ teaspoon freshly ground black pepper

4 hard-cooked eggs

Directions

Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.

Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.

Nutrition

• Calories: 778 kcal
• Total Fat: 54 g
• Saturated Fat: 32 g
• Unsaturated Fat: 0 g
• Cholesterol: 399 mg
• Sodium: 2859 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 12 g
• Total Sugars: 8 g
• Protein: 33 g