Doro Wat

Name: Doro Wat
Total time: 110
Yield: 8
Ingredients: 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces; 2 cups water (Optional); ¼ cup lemon juice; 3 cups chopped Bermuda onion; 3 tablespoons butter; ½ teaspoon cayenne pepper; 1 teaspoon paprika; ½ teaspoon ground black pepper; ¼ teaspoon ground ginger; 1 cup water, or as needed (Optional); 2 tablespoons all-purpose flour (Optional); 2 tablespoons water (Optional); 8 hard-boiled eggs, peeled

Recipe by Tonyell Dasia Clyburn from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

8 servings

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1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
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2 cups water (Optional)
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¼ cup lemon juice
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3 cups chopped Bermuda onion
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3 tablespoons butter
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½ teaspoon cayenne pepper
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1 teaspoon paprika

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½ teaspoon ground black pepper
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¼ teaspoon ground ginger
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1 cup water, or as needed (Optional)
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2 tablespoons all-purpose flour (Optional)
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2 tablespoons water (Optional)
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8 hard-boiled eggs, peeled

Instructions

Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.