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

By Einat Admony

This recipe originally appeared on The Nosher.

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Doro Wot
doro wot
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Course Main Dish
Cuisine African
Ingredients
Course Main Dish
Cuisine African
Ingredients
doro wot
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rub the chicken with the lemon juice and 1 tablespoon salt. Let it sit for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and adjust with more salt or pepper. Serves 6-8.
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