Back to 4 servings 8 chicken drumsticks, skin on Salt and pepper 0.5 cup Berbere spice blend, below, see note, either quick-fix , authentic homemade, or purchased 2 tbsp vegetable oil, plus more as needed 3 large red onions, finely chopped/minced 6 garlic cloves, minced or grated 1.5 -inch piece fresh ginger, peeled and minced/grated 2 tsp chicken stock concentrate, such as Better Than Bouillon 3 Roma or vine-ripe tomatoes, cut into wedges 1 tbsp Niter Kibbeh, Ethiopian spiced clarified butter; ghee can be substituted, or regular butter here 6 soft or hard-boiled eggs 0.25 cup Hungarian paprika 0.5 tsp garlic powder 0.5 tsp onion powder 0.5 tsp cinnamon 0.25 tsp ground cloves 0.25 tsp cayenne pepper, or more to taste 0.5 tsp ground allspice 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground fenugreek, optional, as this is tougher to find
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1 Step 1: In a large dry skillet over medium heat, add all the spices from paprika to fenugreek. Stirring occasionally, toast the spices gently to draw out and activate their flavors, about 4 to 5 minutes. Transfer to a separate container.2 Step 2: Season the chicken liberally with salt and a little bit of the Berbere spice mix. Add the oil to a large oven-proof pan or pot (such as a deep braising pan or Dutch oven) set over medium-high heat. When hot, brown the chicken on both sides until golden, about 4 minutes per side. Transfer to a plate or tray.3 Step 3: Wipe out the pan and reduce the heat to medium. Add the onions (no oil this time) and cook until they are pink and visibly dried out and sticking to the pan somewhat, about 35 to 30 minutes, stirring occasionally.4 Step 4: Preheat the oven to 375 degrees F.5 Step 5: Add the garlic, ginger, 1/2 cup of the Berbere, stock concentrate, and tomatoes. Cook for a couple of minutes, then add 1 cup of water. Stir to combine and slide the chicken pieces (along with any collected juices) back into the pan, ensuring they are mostly submerged. Cover and cook the stew in the oven for 30 minutes, or until the chicken is cooked through. You can cook with the lid off for the last 10 minutes to help with browning, if you like.6 Step 6: To serve, cut the boiled eggs in half and nestle them into the stew. Top with chopped parsley if you like and serve with fresh injera.getsaucepan.com/r/867751fb-5a82-4666-bbd7-453b57e98039 · Original: https://mykitchenlittle.com/2023/11/26/ethiopian-doro-wat-recipe/
