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Doro We’t (chicken Stew)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Berber Poultry 8 Servings

INGREDIENTS

3 lb Chicken
9 oz Tomato paste
3 Sticks butter
10 Hard boiled eggs, slightly
Scored
3 lb Onion, fine Chopped
2 Cloves garlic, minced
4 T Berbere or awaze
1 t Black pepper

INSTRUCTIONS

Remove skin from the 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 five minutes.  Add
berbere, followed by tomato paste,  stirring occasionally while the
mixture simmers about 15 minutes.  A  piece at a time, stir in the
chicken, coating well with the sauce.  Continue to simmer, adding
enough water to maintain the consistency  of a thick soup.  When
chicken is half done, after about 20 minutes,  put in the hard boiled
eggs.  Cover and continue cooking until the  chicken is tender.  The
dish is ready when the oil has risen to the top.  Add black  pepper and
let sit until slightly cooled.  Recipe By     : Mrarchway@aol.com  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 335
Calories From Fat: 181
Total Fat: 20.4g
Cholesterol: 295.7mg
Sodium: 869.2mg
Potassium: 817.5mg
Carbohydrates: 23.8g
Fiber: 4.3g
Sugar: 12.4g
Protein: 15.8g


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