Skillet Doro Wat
- Yield 6 people
- Prep 15 minutes
- Cook 1 hour 45 minutes
- Total 2 hours
Skillet Doro Wat sits in the Chicken section of Regbie. The card serves 6 people. Plan on 2 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 people
- 3 pounds chicken drumsticks, skin on or off
- Diamond Crystal kosher salt
- ¼ cup ghee
- 2 medium red onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 tablespoon berbere seasoning, or more if you like it spicy
- ¼ teaspoon ground cardamom
- ¼ teaspoon Freshly ground black pepper
- 2 cups chicken broth
- 4 hard boiled eggs
- 2 tablespoons freshly squeezed lime juice, skippable
Method
Thoroughly season the drumsticks with salt, and keep nearby.
Warm the ghee in a large Dutch oven over a medium burner. Tip in the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Salt liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
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 the edges turn golden brown and nicely caramelized.
Whisk the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
Tip in the berbere , cardamom, and black pepper. Leave the spices until fragrant, 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 gently bubble. Lid and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Leave for 5 to 10 minutes until the liquid is reduced by approximately one-third.
If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
Slice the hard-boiled eggs into wedges. Move the chicken drumsticks to a serving platter, finish with the egg wedges, and ladle the spicy sauce on top.
Kitchen notes
- Plate with cauliflower rice instead of the traditional injera to keep it Whole30.
