Doro Wat

We are deep into cooking from In Bibi's Kitchen, and when one of our kids said he would be passing through town and could we feed him last week, we said sure and made this along with a rice pilaf.  I now know that this is the national dish of Ethiopia and Eritrea, but I had never had it before.  So I have missed the most delicious chicken dish I have had in recent memory.  The heat and the spice and the chicken and the egg all marry well with each other.  I could not stop bringing the serving dish over and spooning just a bit more and then a bit more still of the sauce over the food on my plate.  I served with kachumbari, a fresh salad of tomatoes and avocados with lime squeezed over them.

3 Tbs. butter

2 large onions, finely diced

6 garlic cloves, minced

2 Tbs. minced ginger

3 Tbs. Berbere spice

1 tsp. Kosher salt

2 medium tomatoes, diced

1 cup water

8 chicken drumsticks

6 hard boiled eggs, peeled

Melt the butter in a saucepan over medium heat.  Ass the garlice, onion, and ginger, and cook until softened, about 5 minutes.  Stir in the berbere and salt and cook until aromatic, about a minute.  Ass the tomatoes and cook until they are reduced to almost dry.  Add the water and increase heat to high until it boils.  Lower heat and maintain simmer.  season the chicken and nestle into the pot.  Cover and cook, stirring occasionally, and cook until chicken tender, about an hour.  Add eggs and heat them through.

Remove chicken and eggs to a serving dish.  Raise the heat and reduce the sauce to the desired consistency.  Spoon over the chicken and eggs, and serve.