Ingredients: |
Ingredients: 3 pounds chicken drumsticks (about 10 drumsticks), skin on or off
Kosher salt
¼ cup ghee
2 medium red onions, thinly sliced
3 garlic cloves, finely minced
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 tablespoon berbere seasoning
½ teaspoon paprika
½ teaspoon cumin
½ ground ginger
¼ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
2 cups chicken stock
4 hard-boiled eggs
|
Directions: |
Directions:Thoroughly season the drumsticks with salt, and set aside. Add ghee to dutch oven on medium heat to saute the onions. Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low. Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized. Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds. Add the berbere, cardamom, cumin, paprika, ground ginger, and black pepper and cook about 30 seconds. Then, pour in the chicken stock and stir to mix well. Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
In the meantime, make and peel 4 hard-boiled eggs.
Once the chicken is done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
Cut the hard-boiled eggs into wedges. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top. |
This recipe for Doro Wat is from