Summary

Ingredients

• 1 large lemon
• 10 g butter
• 1 small onion (s)
• 4 large clove (s) garlic
• 300 g chicken breast fillet (s)
• 2 tablespoon spice mixture, (Berbere), ground
• 500 ml water
• 100 ml tomato (s), happened
• 1 tablespoon flour, (chickpea)
• little water
• 2 egg (s)

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Instructions

1. Cut the chicken breast fillet into small, spoon-sized cubes. Pour the juice and the pulp of the lemon over them, mix and let marinate for 1 hour.
2. Heat the butter in a saucepan over medium heat. Let the finely chopped onion and the finely chopped garlic cloves become translucent. Then add the chicken breast cubes and fry, turning, until none of the pieces look raw. Add the Berbere spice mixture and simmer for another 1 minute while stirring. Then add the water and the tomato puree.
3. Let everything simmer for about 10 minutes with the lid closed at low heat. Then stir in the chickpea flour with a little cold water, stir in and simmer for another 10 minutes. While the Doro Wat is simmering, boil the eggs hard.
4. Put the Doro Wat in deep plates and add 1 boiled egg per person.
5. Rice or, as is often served in Ethiopia, just bread tastes best at Doro Wat.