Ethiopian Chicken

I have been a bit behind in my blogs and I do apolagise. There seems to be an awful lot going on these days and sometimes I wonder how I can fit it all in. I usually look at other blogs and read about so many other

peoples cooking/life experiences but lately I haven't even had time to look at my favorites which I am not to happy about. How do bloggers do it? How do they continually keep their blog updated on a daily schedule, fit everything else into the day and then proceed to blog about the most fantastic meal they happened to whip up in the dinner hour- I don't know?

What I do know is I am trying to keep pace but am slipping! I feel like I haven't cooked an exciting meal in weeks and now I am going to blog about a meal Nic cooked about three days ago when mum was still here because-

a) it was dam fine and

b) it is from my most favorite cooking magazine- Saveur.

As most of you know my hubby is non to shabby in the kitchen. He likes to read a few cookbooks and then try out his version of the recipe at hand. When the April '08 issue of Saveur came out it was the beginning of his best chicken dish yet!

Nic first cooked this for me in April of '08 and I nearly fell off my chair. The flavour was intense, heart warming and I remember feeling duped when I licked my plate clean and there was nothing left but bones sucked dry.

I suggested to Nic he should make it for mum when she was over and he was happy to oblige. The real name for this killer dish is Doro Wot. The only time Nic wasn't really happy with his end result was of course when mum was here. Due to my heavy use of paprika there wasn't as much in the jar as he thought so the above dish was lacking it's usual deep potent redness. I thought the flavour was still wonderful and when you blend in the hard boiled egg with the chicken and sauce you really do feel like you are eating in someone else's home (another reason why I love Saveur so much).

I would love to re write this recipe for you, however when I flip to the page it is filled with handwritten notes in Nic's handwriting and if you have ever had the pleasure of reading Nic's handwriting you'd know it is a no go zone unless you have studied ancient scripts! I will however advise you to find a copy of Saveurs no: 110 issue, flip to page 76 and give it a go. The recipe is not hard and you will be over joyed with the results I promise.