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
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.
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