Chicken Wet “Doro Wet”
Ingredients: Chicken, cleaned and cut into serving pieces, medium size (765g), Onions, finely chopped (400g), berberrie (150g), spiced butter (300g), salt (25g), Garlic, mashed (20g), Ginger, mashed (20g), Tej (20g), Black pepper (3g), Mekelesha (3g), eggs boiled (6 large), water (2 1/4 litres)
Put the water on to boil.
Cook the onion over a low heat until golden brown, stirring constantly and adding a little of the boiling water as needed to prevent sticking.
Add the berberrie and enough of the boiling water to make the consistency of a thin sauce; cook for 20 minutes.
Stir occasionally and add a little of the boiling water as needed to prevent sticking and burning.
Stir in the butter. Add the wings, skin and neck of the chicken and bring to boil.
Mix the salt, black pepper, garlic, ginger and tej together in a small bowl. Add to the onion mixture and cook for 10 minutes.
Add the remaining chicken and water. Cook until the chicken is tender – about one and half hours.
Remove from the heat and stir in mekelesha. Make several slits in each of the boiled eggs and add to the wet.
Note: the length of the cooking time will depend on the tenderness of the bird.