I wanted to share one of our families favorite Ethiopian recipes. This is from Marcus Samuelsson (you know, the gorgeous Ethiopian chef). My five year old loves what he calls, “spicey chicken bones”. If you don’t have injera (the sourdough bread typically served with Ethiopian meals) near by you can serve it over rice.
Doro Wat Recipe
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 5 red onions, finely chopped
- One 2-inch piece ginger, peeled and minced
- 1 tbsp tomato paste
- 3 tbsp berbere
- 8 skinless chicken legs
- 1 tsp ground cardamom
- 1 tbsp salt
- 3 tbsp unsalted butter
- 3 cups chicken stock
- 1 cup dry red wine
- 1 lb collard greens, finely shredded
- 4 peeled hard-boiled eggs
- 1/2 cup cottage cheese, 4% milk fat
1. Heat the olive oil in a Dutch oven over low heat. Add the garlic, onions, and ginger and cook, stirring occasionally, until softened, about 30 minutes. Add the tomato paste and berbere and cook for another 15 minutes.
2. Season the chicken legs with the cardamom and salt. Add the chicken to the sauce, along with the butter, chicken stock, and wine. Bring to a simmer and cook until the chicken is cooked through, about 1 hour.
3. In a separate pot, bring salted water to a boil. Add the collard greens and cook until tender, about 15 minutes. Remove the greens with a slotted spoon and transfer to the chicken stew. Serve with the hard-boiled eggs and cottage cheese on the side.