Chicken
8-10
approximately 1 hour

If you haven't tasted Ethiopian food, you'll be surprised at the unique flavor of Doro Wat. Even if you have a chance to sample it at one of the number of growing restaurants in large cities, it's a dish worth trying at home. To eat it the Ethiopian way, pass around a try of injera, and place a large platter of wat in the center of the table so that everyone can reach it. Tear off pieces of injera with your right hand. Fold the bread around bits of stew and eat, without touching your fingers to either the stew or to your mouth (a trick that requires practice!)
The Africa News Cookbook

• 2-3 lb. chickens, cut into pieces
• 3 sticks butter
• 3 lbs. onion, finely chopped
• 2 large cloves garlic, minced, or 2 tsp. garlic powder
• 3 heaping tblsp. berbere
• 9 oz. tomato paste
• 10 hard-boiled eggs, slightly scored
• 1 tsp. ground black pepper injera

Remove skin from chicken and score each piece slightly with a knife so the sauce can penetrate.

In a large stew pot, melt the butter, then saute the onions and garlic for 5 minutes. Add berbere, followed by tomato paste, stirring occasionally while mixture simmers for about 15 minutes. A piece at a time, stir the chicken, coating well with the sauce.

Continue to simmer, adding enough water to maintain the consistency of a thick soup. When the chicken is half done, after about 20 minutes, put in the hard-boiled eggs. Cover and continue cooking until chicken is tender. The dish is ready when oil has risen to the top. Add black pepper and let sit until slightly cooled. Serve with injera.