Wat is an Ethiopian stew based on the spice mixture called berbere. This is doro (chicken) wat. Other meat can be substituted.
2 medium onions, chopped
2 cloves garlic, minced
2 TBS niter kibbeh (see RC; or butter, or oil)
1 recipe berbere spice paste (see RC)
1 tsp salt
8 oz tomato sauce
1/2 tsp turmeric
3 lb chicken, cut up
1/4 cup red wine
1) In a pot or skillet large enough to hold everything, cook onions and garlic in niter kibbeh over moderate heat until onion is soft, but not brown.
2) Stir in tomato sauce, berbere, turmeric, and salt.
3) Add chicken and spoon the mixture over. Bring to a boil, then reduce heat. Cover and simmer for 30 minutes. Check on it a few times and stir the pot.
4) Stir in the 1/4 cup wine. Cook uncovered for a further 15-30 minutes, turning the chicken pieces often. Skim off fat and serve.
Traditionally this is served over injeera, the spongy Ethiopian flat bread/pancake made from teff flour. I use steamed sheets of lavash as a "poor man's injeera", and serve it with rice on the side. Or you can try Indian dosa (thin lentil pancakes) as an injeera substitute.