Classic Ethiopian chicken stew (tofu can be substituted for the chicken)
- 1 large fryer chicken (or 2 pounds firm tofu)
- olive oil for frying
- 1 stick of butter or soy margarine
- 1½ large onions, coarsely chopped
- 4 large cloves garlic, chopped
- 1 can (6 ounce) tomato paste
- 2 up to 3 tbsp berbere seasoning
- salt to taste
- 3 up to 6 hard-boiled eggs, peeled (optional)
- Cut apart the chicken (to avoid small bones, do not use backs or necks); remove skin and make slits in the meat.
- If you're using tofu, cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the tofu to absorb the sauce.
- Rinse in cold water and drain.
- Heat a few tablespoons of olive oil in a Dutch oven or skillet.
- Add butter or margarine, melt, then add the onions.
- Cook over medium heat until somewhat soft, then add garlic.
- When onions are translucent, stir in tomato paste and about ¼ cup of water.
- Strain the berbere and add it to the mixture.
- Add salt.
- Put the chicken or tofu in the pot, coat with the sauce, and cover.
- Simmer, stirring often to make sure the sauce doesn't stick or burn; add water as necessary to keep the sauce the consistency of thick ketchup.
- If you're using eggs (traditional in doro wat), add them whole to the mixture after 30 minutes.
- Simmer on the stove top about one hour.
- The sauce should be a rich, deep red.
- When the dish is done, hold in a warm oven until ready to serve.