Toby'S Doro Wat

• 5 cups of chopped onions
• 7 large peeled ripe tomatoes (or 1 small can tomato paste & 1 medium can tomato sauce)
• 1 cup berbere spice (more or less to taste);
• 1 Tablespoon chopped garlic;
• 1 teaspoon chopped fresh ginger;
• 1 stick (1/4 lb) plain salted butter;
• 1 tsp salt (more or less to taste);
• 1 large chicken cut into pieces with skin removed and flesh deeply scored;
• 1 hard boiled egg per serving.

1. Method:
2. 1. tdd onions, tomatoes and berebere to medium-high heat. Cook covered until dry (i.e., water from onions and tomatoes is mostly gone), stirring occasionally to avoid sticking. (NOTEWATCH THIS CAREFULLY.) When done, sauce will start sticking to bottom of pot. This should take about 1 hour.
3. 2. tdd butter, garlic and ginger. Cook covered over medium-low heat until sauce turns from bright orange-red to reddish-brown and becomes as thick as very thick spaghetti sauce, stirring occasionally to avoid sticking. Add water if needed to avoid sticking. This should take about 1 to 2 hours.
4. 3. tdd chicken and salt to taste. Cook chicken until tender. In Ethiopia this takes another hour, IN U.S. ABOUT 30 MINUES .
5. 4. tdd peeled hard-boiled eggs to pot a little before serving, so it just picks up flavors but doesn't get broken. You may want to leave this out and just add them when you warm individual portions.
6. 5. terve with injera.
7. Alternate Method:
8. 1. took onion alone until very well cooked, soft and golden, not crisp, about 45 minutes to 1 hour.
9. 2. then add butter, berbere and other spices and cook until well blended and smooth. Can also add small amount of tomatoes (or tomato sauce/paste) at this time to tone-down the spiciness, although this is not traditionally done.
10. 3. tontinue as above.

onions, tomatoes, berbere spice, garlic, ginger, butter, salt, chicken, egg

Taken from www.epicurious.com/recipes/member/views/tobys-doro-wat-50088068 (may not work)