Ethiopian Chicken Doro Wat Recipe
"A great hot sauce cookbook illustrates that different sauces are suited for different uses. James Beard Award-winning cookbook author and restaurant critic Robb Walsh's The Hot Sauce Cookbook doesn't disappoint — there are recipes for Frank's Red Hot, sriracha, Tabasco...hot Ethiopian berbere paste, you name it. And speaking of the latter, there is no better time to learn this classic Ethiopian comfort food. Known as the Ethiopian national dish, doro wat is the most popular traditional food in that country. It is often eaten from a communal bowl with each diner using injera bread to scoop out a portion. Find earthy, spicy berbere paste at Middle Eastern grocery stores or online. Reprinted with permission from The Hot Sauce Cookbook..."
INGREDIENTS
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1/4 cup lemon juice
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2 tablespoons salt
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4 bone-in chicken thighs
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3 cups chopped onions
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3 garlic cloves
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1 tablespoon peeled
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water (optional)
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1/4 cup butter
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2 tablespoons paprika
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1 cup berbere paste
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3/4 cup chicken stock
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1/4 cup red wine
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1 teaspoon cayenne pepper
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freshly ground black pepper
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4 hard-boiled eggs
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injera bread or hot cooked rice, to serve
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