Chicken Doro Wat Serves 4

Place the chicken on a large plate and drizzle w lemon juice, then sprinkle w salt. Set aside. In medium Dutch oven over medium heat, melt the ghee (or butter). Add onions, garlic, ginger, turmeric, fenugreek, cardamom, nutmeg, berbere and paprika. Sauté until the onions are tender, 5 min. Add wine and water, mixing well, and bring to a simmer. Cover, reduce heat to low, and simmer 15 min, or until the chicken is cooked through. Uncover and simmer another 2-3 min to reduce the sauce.

Berbere 2 T
Butter 2 T (use ghee if possible)
Cardamom 0.25 tsp
Chicken 1 lb boneless breasts, cut into 1″ chunks
Fenugreek 0.25 tsp
Garlic 2 cloves, minced
Ginger 1T grated fresh
Lemon Juice, Fresh from 1 lemon
Nutmeg 0.125 tsp
Onion 2 medium yellow diced
Paprika 1T smoked
Salt, Kosher
Turmeric 1 tsp
Water 0.75c
Wine, Red 0.25c