Spice up your Fathers Day with Ethiopian rooted recipe from The Hot Sauce Cookbook (Ten Speed Press, May 2013) by Robb Walsh.
Doro Wat
Serves
4
¼ cup lemon juice
2 teaspoons salt, plus
more as needed
4 bone-in, skin-on chicken
thighs
(about 2 pounds)
3 cups chopped onions
3 garlic cloves, minced
1 tablespoon peeled,
minced fresh ginger
(½-inch piece)
Water (optional)
¼ cup butter
2 tablespoons paprika
1 cup berbere paste (page
115)
¾ cup chicken stock
¼ cup red wine
1 teaspoon cayenne pepper,
or to taste
Freshly ground black
pepper
4 hard-boiled eggs, peeled
Injera bread or hot cooked rice, to serve
Combine
the lemon juice and salt in a large, nonreactive mixing bowl and stir until
slightly dissolved. Add the chicken thighs, one at a time, dipping both sides
of each piece in the marinade to coat. Cover and allow to marinate in the
refrigerator for about 30 minutes.
While
the chicken is marinating, purée the onions, garlic, and ginger in a food
processor or blender. Add a little water, if necessary, to get the blades
moving.
Heat
the butter in a Dutch oven over medium heat and stir in the paprika to color
the oil. Stir in the berbere paste and cook for 3 minutes, until heated
through. Add the onion mixture
and
sauté until most of the moisture evaporates and the mixture reduces, about 15
minutes.
Pour
in the stock and wine, add cayenne to taste, and season with salt and pepper.
Remove the chicken from the lemon juice and discard the marinade. Add the
chicken to the pot and cover with sauce. Bring the sauce to a boil, reduce the
heat to low, cover, and simmer for 45 minutes, flipping the chicken halfway through. Add water, if necessary,
to maintain the liquid level.
Add
the whole hard-boiled eggs and continue
to cook until the chicken is very tender, 10
to
15 minutes. Adjust
seasoning and serve hot
with injera bread or rice.
Sik Sik Wat: Substitute cubes of beef stew meat for the
chicken and cook until tender, which can take up to 45 minutes.
(*Reprinted with permission from The Hot Sauce Cookbook by Robb Walsh, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Todd Coleman © 2013)