Nyala's Doro Wat

Ingredients:

one (three lb) roasting chickens (slice into pieces, rinsed and patted dry)
three tablespoons vegetable oil
two tablespoons butter
two large onions, sliced
four garlic cloves, minced
one inch fresh ginger, peeled, finely chopped
quarter cup berbere
one and half cups chicken stock
two tablespoons lime juice
four hard-boiled eggs, sliced for garnish

Instructions:

Heat up the oil in a baking pan and brown the chicken. When all pieces are light brown, eliminate chicken.

In the same pan, without eliminating the oil, put butter, onion, ginger and garlic; bake until golden brown.

Put berbere and saute the mixture over low heat till it browns.

Put chicken stock and lime juice, simmer three-four minutes.

Put back the chicken to the skillet, wrap, and simmer slowly for thirty minutes, coming back to the chicken from time to time.

Move the stew to a pate, garnish with eggs, and serve with injera or pita bread.

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