This is the time of year for egg salads and deviled eggs, if you find you went a little over board in how many eggs you dyed this year, that combo can get a little old. Why not try something a little more adventurous this year, and make an Ethiopian dish?
- 1 large chicken, cut into pieces, skin removed
- olive oil
- 1 stick butter
- 2 onions, chopped
- 6 cloves glaric
- 1 can tomato paste
- 3 tbsp ethiopian pepper
- 5 hard boiled eggs, peeled
- Make slits in the meat. If you're using tofu, cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the tofu to absorb the sauce. Rinse in cold water and drain.
- Heat a few tablespoons of olive oil in a Dutch oven or skillet. Add butter or margarine, melt, then add the onions. Cook over medium heat until somewhat soft, then add garlic. When onions are translucent, stir in tomato paste and about 1/4 cup of water. Strain the berbere and add it to the mixture. Add salt. Put the Chicken or tofu in the pot, coat with the sauce, and cover. Simmer, stirring often to make sure the sauce doesn't stick or burn; add water as necessary to keep the sauce the consistency of thick ketchup. If you're using eggs (traditional in doro wat), add them whole to the mixture after 30 minutes.
- Simmer on the stove top about one hour. The sauce should be a rich, deep red. When the dish is done, hold in a warm oven until ready to serve.