Doro Wot Ethiopian Chicken Stew

For Doro Wot Ethiopian chicken stew, cut chicken legs at the joint with a sharp knife, rub with magic salt fine and rosemary and let stand.

Peel onions and garlic, cut into small cubes and fry in hot oil. Add the tomato paste and Berbere spice mixture and sauté briefly, then pour in 1 1/2 l of water.

For the chicken stew, add the chicken pieces and cook covered over medium heat for about 50 minutes until the meat is tender, adding a little water in between if necessary. Shortly before the end of the cooking time, cut the tomatoes into 2 cm cubes, add and cook briefly.

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