Ethiopian National dish is Doro Wat. Doro Wat is a highly spiced chicken stew finished with hard boiled eggs. Incorporating sweet and savory spices, Ethiopian food is flavored with a distinctive spice blend Berbere. This fusion is the consequence of the spice trade routes of the past. Peppers, fenugreek and cardamon are a few of the spices which make up this complex and potent blend. These rich and heady flavors of the Doro Wat featuring the surprise hard boiled egg element are extremely well received.

(See Chef AG's blog on Ethiopian and Doro Wat and rice)

Instructions:

Thaw freezer meal overnight in refrigerator or in the morning in cold water.

Add the contents of freezer bag to crockpot.

Add water according to number of servings. (1/4 cup per serving for this meal)

Slow Cooker:

Cook on “low” setting for 3 - 4 hours in a 6-quart crockpot or 4-6 hours in a 2-quart crockpot. (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)

Add hard boiled egg at end just before serving.

Rice or Quinoa Cooking: 1/4cup per serving

Stove top cooking - (Rice to water is 1 to 1.5 or Quinoa to water is 1:1)

Bring to the boil the appropriate amount of water, rice/quinoa and ACU flavouring

Turn down to simmer for 14 mins for Al Dente, 15 mins for normal, 16 for soft

Let stand for 5 mins and fluff

Pressure Cooker: 4 - 6 mins thawed out, 7-8 mins if from frozen

Serving Suggestion: Serve with ACU quinoa or ACU rice and a green salad.

Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy, and shellfish.

Ingredients

Organic free range chicken
Organic lemon juice
Organic olive oil
Organic onions, finely minced
Freshly minced Gilroy garlic
Organic ginger
Organic turmeric
Finely ground sea salt
Finely ground pepper
Berbere spice
Organic Tomato Paste
Organic low sodium chicken broth
Organic Hard Boiled Eggs (Halved)