Doro Wot

Name: Doro Wot
Ingredients: 6 bone-in, skin-on chicken legs (separated into thighs and drumsticks); 1 Tablespoon lemon juice; 2 Tablespoons kosher salt (plus more as needed); 1/4 cup canola oil; 2 large onions (finely diced or chopped); 3 garlic cloves (smashed); 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground cardamom; 1 teaspoon ground turmeric; 1 teaspoon paprika; 1 teaspoon ground fenugreek seed or leaf; 1 teaspoon freshly ground black pepper (plus more as needed); 6 hard-boiled eggs (peeled); 2 1/4 cups homemade or low-sodium store-bought chicken stock, or water

October 20, 2020 The Nosher via JTA

Jump to Recipe Print Recipe

This Ethiopian chicken recipe highlights the flavors of fall with cardamom, ginger and more.

By Einat Admony

This recipe originally appeared on The Nosher.

Doro Wot

Print Recipe Share on Facebook Share by Email

Course Main Dish

Cuisine African

Ingredients

6 bone-in, skin-on chicken legs separated into thighs and drumsticks
1 Tablespoon lemon juice
2 Tablespoons kosher salt plus more as needed
1/4 cup canola oil
2 large onions finely diced or chopped
3 garlic cloves smashed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground fenugreek seed or leaf
1 teaspoon freshly ground black pepper plus more as needed
6 hard-boiled eggs peeled
2 1/4 cups homemade or low-sodium store-bought chicken stock, or water

Instructions

Rub the chicken with the lemon juice and 1 tablespoon salt. Let it sit for 30 minutes.
Meanwhile, heat the oil in a heavybased wide skillet or Dutch oven (large enough to hold the chicken in one snug layer) over medium heat, add the onions and the remaining 1 tablespoon salt, and saute gently until fragrant, golden brown and sweet, about 20 minutes. Do not let the onions actually brown.
Add the garlic, cumin, ginger, cardamom, turmeric, paprika, fenugreek and pepper, and stir for a minute so the spices bloom in the oil. Nestle the chicken pieces and the eggs into the pan and pour in the broth.
Cover the pan and adjust the heat to a solid simmer. Cook for about 30 minutes. Then remove the lid (so the sauce will reduce and thicken a bit) and continue to simmer until the chicken is very tender when poked with a knife and the juices run clear (or until the thickest part of the thigh or drumstick reaches 165 F. on an instant-read thermometer), 45-60 minutes.
Taste and adjust with more salt or pepper. Serves 6-8.