Doro Wat (Ethiopian Chicken)

Sanjiv Singh
Doro wat is one of my favorite mysterious foods to eat at the Red Sea restaurant in Adams Morgan, Washington D.C. This recipe comes from Anne Mitchell.
Serves 4-5.

3 lb chicken pieces
1/3 cup butter
1 large clove garlic, minced
1 teaspoon berbere
3 oz. tomato paste
1/2 teaspoon black pepper
1/3 cup peanut butter
1/2 cup chicken stock
2 onions, chopped
1 hard boiled egg per person
1 recipe berbere seasoning
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. Lightly score the eggs, and gently place in the pot. Cover and continue cooking until chicken is done.

From the Dinner Co-op