Name: Ethiopian stew (doro wot)
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8
Cuisine: En
Ingredients: 1 (14.5-ounce) can diced tomatoes, undrained; 1 1/2 pounds boneless, skinless chicken thighs; 1/4 cup fresh lemon juice; 2 tablespoons butter; 3 large onions, diced; 1 tablespoon BerBer; 1/4 teaspoon fenugreek; 1/8 teaspoon nutmeg; 1 tablespoon Paprika; 1 tablespoon garlic; 1 tablespoon ginger (I buy the tubed ginger in the produce section); 2 cups water; 8 hard-boiled eggs (peeled, to add later

Ingredients

1 (14.5-ounce) can diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions, diced
1 tablespoon BerBer
1/4 teaspoon fenugreek
1/8 teaspoon nutmeg
1 tablespoon Paprika
1 tablespoon garlic
1 tablespoon ginger (I buy the tubed ginger in the produce section)
2 cups water
8 hard-boiled eggs (peeled, to add later

Preparation

Preparation20 min

Cook time5 hours

Empty your tomatoes into the slow cooker and add the chicken,onions, butter, lemon juice, spices and the water. Cover and cook on high for 5-6 hours or low for 7-8 hours. Serve with a peeled hard boiled egg and tortillas if you'd like

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