Doro Wat is a traditional Ethiopian recipe for a chicken stew in a chill-based curry sauce of tomatoes. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Doro Wat.
Combine the tomato sauce, dry red wine, grated ginger, chillies, cardamom, nutmeg, cloves, cinnamon and allspice to form the red chilli sauce. Set aside until needed.
In a large frying pan cook the onion and garlic until the onion is tender, but not brown. Stir-in the red chilli sauce, the turmeric and 1 tsp of salt. Add the chicken pieces to the pan, bring the mixture to a boil then reduce the heat to a simmer, cover and cook for about 30 minutes. At the end of this time stir-in the red wine, nestle in the eggs and cook, uncovered, for about 15 minutes (or until the chicken is done). Skim-off any fat and serve with Injera.
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