Title: Doro Wat October 1997
Categories: Ethnic Poultry
Yield: 1 Servings

3	lb	Chicken (breast and legs only), cut up in 8
3	lg	Onions; coarsely chopped
1	tb	Fresh ginger; grated
1/2	ts	Fenugreek seed
1/2	ts	Cardamom seeds
1/2	c	Chicken broth
1/4	ts	Nutmeg; grated
2	ts	Cumin
2	tb	Paprika
1	tb	Lemon juice
2	tb	Olive oil or butter and olive oil
2		Cloves garlic crushed
		Salt and pepper; to taste
2		Hard boiled eggs
		Lemon juice to wash chicken
4		Cloves
4		Allspice berries
1/2	sm	Chili pepper (optional)
1/2	c	Dry red wine
2	ts	Turmeric

1. . Wash chicken pieces with lemon juice. Rinse. 2. Season with salt and pepper and chill 3 hours. Pat dry. 3. Heat a pan and add cumin, cardamon,fenugreek,chili pepper, allspice and cloves and powder them in a coffee grinder. 4. Heat the oil and slightly brown chicken pieces, a few at a time. Transfer pieces to a warm plate. 5. Cook onions, with the garlic and ginger in oil, in the same pan the chicken has been browned, until onions are soft. 6. Add powdered spices, nutmeg, paprika,turmeric, lemon juice and cook 1 minute. 7. Return chicken pieces to pan and turn to coat well with the sauce. Add 1/4 cup broth and the wine , bring to a boil ,and simmer covered for 35 minutes, adding more broth if needed. 8. Transfer to a plate and serve sprinkled with chopped hard boiled eggs.

Posted to MM-Recipes Digest V4 #6

Recipe by: Miriam Podcameni Posvolsky

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