Monday, July 13, 2015

Doro Wat ~ Spicy Ethiopian Chicken Stew

18184_10153318473946663_359599586458061225_n We adore spicy food here in the Cook Lisa Cook house so when we spied this recipe for Doro Wat on Nom Nom Paleo’s site, we just knew it had to be made. 

20804_10153318474276663_3498061256689766102_nThe original recipe called for a tablespoon of the spice berbere but Michelle said that they used 1½ tablespoons because they’re masochists, so we figured what the heck, if they can do it, we’ll be masochists too, so we went for the larger amount.

1908179_10153318474171663_6826604838516639440_nThe berbere gave the dish a wonderful flavor and it was hot…but not spitting fire hot so it was perfect for us…well not Maisie.

10985454_10153318474351663_3419171284036343824_nThe chicken was absolutely delicious, the flavors were just amazing.  The eggs in the dish were…well…interesting but we felt they just weren’t quite needed.  Maybe if the eggs had been simmered in the sauce, I don’t know.  I know that we’ll make and enjoy this dish again but probably sans eggs. 

11193380_10153318474026663_1215055567906255250_nDoro Wat ~ Spicy Ethiopian Chicken Stew (adapted from here) 

  • 3 pounds chicken drumsticks (about 10 drumsticks), skin on or off
  • Kosher salt
  • ¼ cup ghee
  • 2 medium onions, thinly sliced
  • 6 garlic cloves, finely minced
  • 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 TBS.)
  • 1 1/2 TBS. berbere seasoning (more or less to taste)
  • 1/4 tsp. ground cardamom 
  • 1/4 tsp. freshly ground black pepper   
  • 2 cups chicken stock  
  • 4 hard-boiled eggs, quartered into wedges
  • Juice from 1 lime (optional)

Thoroughly season the drumsticks with salt, and set aside. Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking. Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.  Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized, tender and sweet.

Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.  Add the berbere, cardamom, and black pepper. Next, pour in the chicken stock and stir to mix well. Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, about 45 minutes or until the meat is tender and cooked through.

Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high.  Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.  Add lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.


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