This is a mild Ethiopian chicken dish. As with other Ethiopian dishes, it uses a lot of butter, but it's great for special occasions. I like to cook two or three different Ethiopian dishes, and serve them on a big tray with white rice, a simple salad and plain yogurt. Use injera to scoop up the food from the common plate.
6 onions
1 chicken, cut in parts, without skin
2 cups clarified, spiced butter (recipe below)
¼ tsp each of black pepper, garlic powder and ginger
½ cup wine
salt to taste
about 4 cups of water
4 hard-boiled eggs
a lime, quartered
Wash the chicken parts and soak in water with the lime. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the chicken. Cook for about 45'. Add more water if necessary, and cook until done, and until the sauce is reduced (though it'll have to cool down to solidify a little).Add four eggs and serve. (I personally skip the eggs)
Note: You can make this dish into the much more delicious (and spicy!) doro wat, chicken stew, by adding up to one cup of berbere (a pepper mixture). Unfortunately berbere is a pain in the behind to make. It's sold at some ethnic stores (try Middle Eastern ones), but probably not everywhere. To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. You can also by clarified butter at some ethnic food stores (again, try Middle Eastern ones). Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek, 1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamon seeds, 1 tsp of oregano and a pinch of turmeric. Stir and simmer for about 15'. Let the spices settle, and then drain.
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