Recipe - Doro Wat

3 pound Chicken
2 cup Onion; chopped
2 tablespoon Garlic; minced
2 tablespoon Lemon juice
2 teaspoon Salt
2 teaspoon Ginger, fresh; chopped
One half teaspoon Fenugreek
One half teaspoon Cardamom
One fourth teaspoon Nutmeg
One fourth cup Butter or niter kebbeh
Three fourths cup ;Water
One fourth cup Wine, white, dry
One fourth cup Berbere sauce
2 tablespoon Paprika
4 Egg; hard boiled

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon
juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter
kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine,
berbere sauce, and paprika. Cook briskly for three to five minutes or
until sauce is the consistency of cream. Add the chicken pieces. Cover
tightly and simmer 15 minutes. Pierce eggs with tines of a fork and add to
the pan. Cover and cook 15 minutes more, or until chicken is tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini