Doro Wot (Ethiopian Spicy Chicken)
This fiery Ethiopian dish is traditionally served from a communal pot, with diners grabbing bits with pieces of soft flatbread called injera.
Serves: 6Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 1 chicken (3 lbs.), cut into serving pieces
- 3 Tbsp. lemon juice
- 1 1⁄2 tsp. kosher salt, divided
- 4 Tbsp. butter
- 1 large onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1 tsp. grated fresh ginger
- 1⁄8 tsp. ground nutmeg
- 1⁄8 tsp. ground cardamom
- 1⁄4 tsp. fenugreek seeds
- 1 Tbsp. Berbere spice
- 1 Tbsp. paprika
- 1⁄2 cup red wine
- 1 cup chicken broth
- 6 large hard-boiled eggs
- Rinse chicken pieces; pat dry. Coat with lemon juice; sprinkle with 1⁄2 teaspoon salt. Set aside.
- In a Dutch oven, heat butter over medium-high heat until melted; sauté onion and garlic 3 minutes.
- Add ginger, nutmeg, cardamom, fenugreek, Berbere spice, and paprika; stir to mix and cook 3 minutes.
- Add wine and broth; bring to a boil. Reduce heat to medium; simmer 10 minutes.
- Add chicken to sauce; turn pieces to coat. Cover; cook 15 minutes, adding water if needed. Uncover; continue cooking 10 minutes.
- Remove chicken to platter. Peel eggs; pierce whites all over, without breaking through to yolk. Gently roll eggs in sauce to coat; remove eggs to platter.
- Add remaining salt to sauce. Ladle sauce over chicken and eggs.