Chicken Stew (Doro Wett)

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 pound meat from a rotisserie chicken for another use cut into 10 pieces, wings reserved
• 2.5 cups chicken stock see divided
• 0.3 cup cooking wine dry red
• 2  garlic cloves finely chopped
• 1.5 inch ginger peeled chopped
• 0.3 teaspoon ground cardamom freshly ground
• 2  hardboiled eggs peeled
• 1  juice of lime 
• 2 medium onions diced red
• 6 servings salt 

Equipment

• dutch oven

Directions

1. Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes.
2. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
3. Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes.
4. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes.
5. Add the chicken breasts and simmer for 20 minutes.
6. Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.
7. Reprinted with permission from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson. © 2006 John Wiley & Sons, Inc.