Romantic suspense and espionage at it's best. A journalist encounters terrorist activity during Emporer Haille Selassie's last days in office, and also may have just found the love of his life.
Action Adventure / Suspense / Fiction based on fact.
(Ethiopian chicken in red pepper paste)
Doro wat is traditionally very spicy, but you can adjust the amount of cayenne pepper to your own liking.
4 to 6 servings
- Chicken legs and thighs, skinless -- 2 pounds
- Lemon, juice only -- 1
- Salt -- 2 teaspoons
- Onions, chopped -- 2
- Garlic, crushed -- 3 cloves
- Gingerroot, peeled and chopped -- 1 tablespoon
- Oil, butter 1/4 cup
- Paprika -- 2 tablespoons
- Berberé paste -- 1/4 to 1/2 cup
- Water or stock -- 3/4 cup
- Red wine -- 1/4 cup
- Cayenne pepper -- from 1 teaspoon
- Salt and pepper -- to taste
- Hard-boiled eggs (optional) -- 4
- Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes.
- While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.
- Heat the oil, or butter in a large pot over medium flame. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the berberé paste and cook for another 2 to 3 minutes.
- Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn.
- Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water if necessary to maintain a sauce-like consistency.
- Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender.
- Adjust seasoning and serve hot with injera bread or rice.