A Year of Slow Cooking you can follow this link to check out her recipe. I modified it a bit. I loved the recipe she had on her site but we happen to have the authentic Ethiopian spice BerBer in our house so I began with the recipe she had and then did a bit of searching online for other recipes and took a little from each recipe I found and came up with my own version of this soup. Doro Wot is an Ethiopian stew normally eaten with a bread called Injera - my husband just used tortillas, I just ate it as a soup. At first I was scared the kids wouldn't eat it because the BerBer is spicy but I let them try it and wouldn't you know..they loved it! Sweet Girl had seconds!! Hubby spent a few years in Ethiopia when he was growing up so I was very excited to make this for him. Here is my recipe but if you can't find the BerBer the recipe at A Year of Slow Cooking looks great too! Enjoy!!
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)
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.