Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah Mrs Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually.
1 cup butter, divided
1 onion, chopped
2 1/2 cups water, divided
1 (6 ounce) can tomato paste
3/4 cup berbere seasoning
1 teaspoon chopped garlic
1/2 teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
1/3 cup sweet white wine
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
4 hard-boiled eggs
Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.