Doro Wat: Ethiopian Chicken Dish

Ingredients

• 1 cup unsalted butter , divided
• 1 onion , chopped
• 2.5 cups water , divided
• 1 can tomato paste , 6 ounce
• 0.75 cups berbere seasoning
• 1 teaspoon chopped garlic
• 0.5 teaspoons ground ginger
• 4 skinless , boneless chicken breasts, cubed
• 0.33 cups sweet white wine
• 0.5 teaspoons ground cardamom
• 0.5 teaspoons freshly ground black pepper
• 4 hard-cooked eggs

Instructions

1. 1

   Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.

2. 2

   Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

3. 3

   Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.