Spice Up your Fathers Day with Ethiopian Rooted Recipe from The Hot Sauce Cookbook

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

Doro wat

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)

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