Doro Wat

Method

Cut the chicken into portions and set aside. Toast the fenugreek, coriander, cardamom and cloves in a dry pan for 2 minutes, then grind to a powder. Finely chop the onions, garlic, ginger and chillies together to form a paste. Heat the oil in a heavy-bottomed pot and cook the onion paste for 10-15 minutes until deep brown, stirring constantly to prevent burning. Add the paprika, ground spices, black pepper and tomato paste, cooking for another 2 minutes. Place the chicken pieces into the pot and stir well to coat in the spice mixture, cooking for 5 minutes. Pour in the water or stock, bring to a gentle simmer, cover partially and cook for 45-60 minutes until the chicken is very tender and the sauce has thickened and darkened. Season with salt to taste and serve with injera or rice.