Recipe - Doro Wat October 1997

3 pound Chicken (breast and legs
only), cut up in 8
3 lg Onions; coarsely chopped
1 tablespoon Fresh ginger; grated
One half teaspoon Fenugreek seed
One half teaspoon Cardamom seeds
One half cup Chicken broth
One fourth teaspoon Nutmeg; grated
2 teaspoon Cumin
2 tablespoon Paprika
1 tablespoon Lemon juice
2 tablespoon 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
One half small Chili pepper (optional)
One half cup Dry red wine
2 teaspoon 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 One fourth 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.

Recipe by: Miriam Podcameni Posvolsky

Posted to MCRecipe Digest V1 #824 by Leon & Miriam Posvolsky
miriamp@pobox.com on Oct 04, 1997