Dorowat Ethiopian Chicken

Recipe and cooking lesson given by Aisha Ali formerly of Ethiopia, now living in Winnipeg.

Total cooking time — Around 2 hours

Servers around 10 people — measurements should be adjusted accordingly. You won't need a starter before this dish!

Ingredients:

• 12 pieces of chicken on the bone — peeled and with a deep slit to allow absorption of flavours.
• 10 hard boiled eggs, peeled
• 1-2 cloves of garlic, finely chopped
• 7 large white onions, finely chopped
• Approx. 13 fl. oz. Tomato-paste according to taste.
• Approx. 1/3 to 1/2 cup round Ethiopian Red Pepper - this is very spicy and is available at Salaam on Ellice and Toronto (Winnipeg)
• 1 Tablespoon Garam Masala
• 1-2 cups water
• Cooking oil
• Salt
• Injera (a type of Ethiopian bread)

Directions:

1. Place the chopped onions in a big pot with no oil or water and cook, stirring occasionally to avoid burning. When the onion has been caramelized add some oil.
2. Add the red pepper and cook the red pepper, stirring vigorously.
3. Add chopped garlic, salt and tomato paste, stir vigorously.
4. Add 1 or two cups of water to form a sauce and stir ingredients on a high heat.
5. Add chicken and cook until done (when the chicken begins to fall off the bone)
6. Add garam masala and eggs and cook for another 5 minutes or so.

Serve with fresh Injera and any other dishes. Enjoy!