Doro Wat

Ingredients

  • 1 cup butter (divided into 2 - ½ c parts)
  • 1 large onion (small diced – can use food processor but do not make too fine)
  • 1 can (6 oz) tomato paste
  • 2 ½ c water (divided)
  • 2 T berbere seasoning
  • 1 t minced garlic
  • 1 t minced ginger
  • 2 large (3 medium) chicken breasts (diced)
  • ½ t ground cardamon
  • 1/3 c sweet white wine
  • ½ t black pepper

    • Directions

    1. Dice onion.
    2. In a medium saucepan, add onion and ½ c butter.
    3. Cook onions on low heat for 45 minutes, stirring occasionally. Should be a dark brown color.
    4. Add tomato paste and ½ c water and stir until hot (about 2 minutes).
    5. Add remaining ½ c butter, berbere, garlic, and ginger.
    6. Cook on low heat for 30 minutes (stirring occasionally). Should be a paste consistency.
    7. Added chicken and remaining 2 c water.
    8. Cover and cook on low for 45 minutes (stirring occasionally). Should be a paste consistency.
    9. Add cardamon, wine and pepper.
    10. Cook for another 15 minutes (until reduced).
    11. Serve with injera.

    C u i s i n e S c h u l z