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home > recipes > meat > doro wat 2
from CA, US 6 lb chicken pieces 3/4 cup butter 1 large clove garlic, minced 1 1/2 tsp (heaping) berbere 6 oz tomato paste 1 tsp black pepper 3/4 cup peanut butter 1 soup can size can of chicken stock 2 onions, chopped 1 hardboiled egg/person Remove skin from chicken, and score chicken meat so that sauce can penetrate meat. Melt butter in large pot. Saute the onions and garlic for 5 minutes. Add berbere, and then the tomato paste. Simmer 15 minutes. Stir in the chicken one piece at a time, stirring so the chicken gets well coated. Simmer about 20 minutes. Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot. Stir. Then lightly score the eggs, and gently place in the pot. Cover and continue cooking until chicken is done. Serve with Injera and plenty of water.

Doro Wat 2


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ethnicity: african
recipes for meat
recipes by shedevil
Email Address:
(posted June 3, 2004)

from CA, US

6 lb
chicken pieces
3/4 cup
butter
1 large
clove garlic, minced
1 1/2 tsp (heaping)
berbere
6 oz
tomato paste
1 tsp black pepper
3/4 cup
peanut butter
1
soup can size can of chicken stock
2 onions, chopped
1 hardboiled
egg/person

Remove
skin from chicken, and score chicken meat so that sauce can penetrate meat. Melt butter in large
pot. Saute the onions and garlic for 5 minutes. Add berbere, and then the tomato paste. Simmer 15 minutes. Stir in the chicken one piece at a time, stirring so the chicken gets well coated. Simmer about 20 minutes. Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot. Stir. Then lightly score the eggs, and gently place in the pot. Cover and continue cooking until chicken is done. Serve with Injera and plenty of water.



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