Doro Wat (Ethiopian Stew)

Ingredients

• •2 to 3 pounds chicken
• •9 ounces tomato paste
• •3 sticks butter
• •10 hard boiled eggs
• •3 pounds onion, finely chopped
• •2 large cloves garlic, minced, or 2 teaspoons powder
• •1 teaspoon ground black pepper
• •3 heaping tablespoons berbere

Directions

1. 1Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate.
2. 2In a large stew pot, melt the butter, then sauté the onions and garlic forfive minutes. Add berbere, followed by tomato paste, stirring occasionallywhile the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.
3. 3Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard boiled eggs. Cover and continue cooking until the chicken is tender.
4. 4The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled.
5. 5Serve with injera.