Doro-wot is an Ethiopian food recipe of spicy chicken stew.
4 large chicken pieces
juice of 1 lemon
1 tsp salt
4 cups boiling water
2 oz butter
3 large onions, chopped
2 tbsp chili powder
2 tbsp tomato paste
4 tbsp water
1⁄2 tsp ginger, grated
1⁄2 tsp black pepper
6 hard-boiled eggs, shelled, and pierced with a fork
In a saucepan, place chicken pieces, lemon juice, and salt with boiling water. Cover and simmer for 10 minutes. Remove chicken to a plate and strain stock into a bowl.
In the same saucepan, melt butter and lightly brown onions.
Stir in 1 pint of the hot chicken stock, chili powder, and tomato paste. Simmer for 5 minutes.
Stir in ginger, pepper, another 1 pint hot stock, and the chicken pieces. Gently simmer until chicken is tender, 30 to 40 minutes.
Add hard-boiled eggs and cook until warmed through, about 5 minutes before serving.
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