posted by Robert in Thailand 07-29-102 12:12 AM
Doro Wat (Ethiopian)
2 Pounds chicken cut into large pieces, or bite sized pieces
1 Large, red onion
1/3 cup Berbere sauce
1/3 cup spiced butter
1/2 teaspoon grated ginger
1/2 cup red wine
1 clove garlic, crushed
1/2 cup water
Salt and pepper
1/4 teaspoon ground cardamom
Cayenne pepper to taste
4 hard boiled eggs, peeled
Sautee onions in 1/4 of the spiced butter. Add water and all other ingredients and simmer for 45 minutes to 1 hour, until chicken is tender. Serve hot.
Berbere Sauce:
2 cups of chili powder (no, I'm not kidding, read on)
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon allspice
1/2 teaspoon fennugreek
1 Large white onion, minced
1 teaspoon grated ginger
1/4 teaspoon tumeric
1 teaspoon garlic powder
Salt and pepper
1/4 cup red wine
1/4 olive oil.
Mix all dry ingredients completely. Add wine and olive oil and mix. Keep in the fridge.
Spiced Butter:
2 pounds of butter
1 Tablespoon grated ginger
1 Red onion, coarsely chopped
4 cloves of garlic, crushed
Whole seeds from 2 pods of Cardamom
1/2 teaspoon tumeric
1 large stick of cinnamon
1/4 Teaspoon grated nutmeg
5 cloves
1/2 teaspoon of basil
Salt
Melt butter in a pan, heat to almost boiling. Turn the heat down and add all other ingredients. Simmer for 45 minutes. Strain through several layers of a cheesecloth. Discard solids (including butter solids) and pour butter into a jar.