We all reach a day where we ask ourselves: what the heck am I going to make for supper tonight? Tired of the traditional, same old recipes we've been making for years, we yearn for something new and different to delight our tastebuds. Look for no further: THIS is that dish. This is tonight's dinner. (okay it can be tomorrow's if you've already made something. But seriously. Try it. You won't regret it.)
I love reading, and sometimes I like to take a break from fiction and read a chef's memoir. I find them fascinating, learning about what the inner sanctum of a restaurant kitchen is really like, the chef's background, working oneself up from kitchen help to line cook to sous chef to executive chef - and of course I love the food, the descriptions, the different techniques and flavours. The last one I picked up was Yes, Chef by Marcus Samuelsson. Ethiopian-born, Swedish-raised, European-educated, he ended up settling in the U.S. At one point Marcus, now an established chef, goes back to Ethiopia and the first dish he cooks in his native country is Doro Wat. I was so inspired I immediately googled recipes and cobbled together something that resulted in the most flavorful, tender, tastiest piece of chicken I've ever had.
You start off with a bunch of onions, sauteing at low heat and I mean low. That's the third simmer dot on my stove knob. You shouldn't be hearing any sizzling. The magic happens without fanfare. Low. You've got your chicken (drumsticks or bottoms) in a ziploc bag or container bathing in a lemon juice, salt, and water brine. Go do something else, maybe a side dish, or read a novel. 45 min later you add your chicken to the pan, searing at high heat to give them a bit of colour, then add spices, broth, wine and simmer.
And now, the recipe:
MIndy's Doro Wat
Serves 4
1 large red onion and 2 medium reg onions, diced
4 garlic cloves
1 tsp fresh ginger (I used ginger powder)
Saute in a bit of oil, on very low flame, covered, for 45 min.
4 chicken bottoms, or 12 drumsticks
1/2 cup lemon juice
Water, to cover
Salt, to taste
1/2 cup white wine (I use Baron Herzog's White Zinfandel)
1/2 cup chicken broth (I use a tbl of chicken consomme soup mix dissolved in a half cup water)
Hickory smoked paprika (optional)
Submerge the chicken in a brine of water, lemon juice and salt (I did this in a ziploc bag) for at least 30 min but it could be more. All day, or overnight if you like.
After the onions have sauteed for 45 min, turn the heat to high, add the chicken skin side down to get a bit of colour on them. After about 5 min, flip them over using a pair of tongs, add the white wine, chicken stock, and smoked paprika.
Simmer until chicken is done (30 min - 1hr until juices run clear when pricked), covered or uncovered, turning chicken over occasionally if you like and spooning the sauce on top.
Serve on top of rice with lots of onions and sauce. It's really supposed to be served with injera, a flat Ethiopian bread, but I have no idea how to make that at home and it's not essential to the dish anyway. Bon Apetit!
MIndy's Doro Wat
Serves 4
1 large red onion and 2 medium reg onions, diced
4 garlic cloves
1 tsp fresh ginger (I used ginger powder)
Saute in a bit of oil, on very low flame, covered, for 45 min.
4 chicken bottoms, or 12 drumsticks
1/2 cup lemon juice
Water, to cover
Salt, to taste
1/2 cup white wine (I use Baron Herzog's White Zinfandel)
1/2 cup chicken broth (I use a tbl of chicken consomme soup mix dissolved in a half cup water)
Hickory smoked paprika (optional)
Submerge the chicken in a brine of water, lemon juice and salt (I did this in a ziploc bag) for at least 30 min but it could be more. All day, or overnight if you like.
After the onions have sauteed for 45 min, turn the heat to high, add the chicken skin side down to get a bit of colour on them. After about 5 min, flip them over using a pair of tongs, add the white wine, chicken stock, and smoked paprika.
Simmer until chicken is done (30 min - 1hr until juices run clear when pricked), covered or uncovered, turning chicken over occasionally if you like and spooning the sauce on top.
Serve on top of rice with lots of onions and sauce. It's really supposed to be served with injera, a flat Ethiopian bread, but I have no idea how to make that at home and it's not essential to the dish anyway. Bon Apetit!