Doro wat
Chef Lola's Kitchen · ♥ 2.8K likes · 119K views · 8 min video
Read about drumsticks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 lb chicken drumsticks
- 1 cup vinegar
- 2 cup water
- ¾–1 cup oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 2 tbsp tomato paste
- ½ cup berbere spice
- ¼ cup water
- 2 tbsp spiced clarified butter
- 4 whole red onions
Mince the red onions finely, pulsing in a processor a couple of times.
Put the minced onions in a large pot and cook down on low heat, covered and stirred now and then so they do not burn, 40 minutes to an hour, until they stick to the bottom and turn a dull pink.
Peel the skin off the chicken drumsticks and soak them in water and vinegar to clean and tenderize them while the onions cook.
Wash the chicken with the vinegar, rinse a couple of times and set aside.
When the onions are ready
- salt
Add the oil to the cooked-down onions and cook a minute or two; add minced garlic, minced ginger, tomato paste, berbere spice and salt.
Oil, aromatics and berbere
Slash the chicken a couple of times and add it to the stew with a very little water; cover and cook on low, about an hour.
Add the spiced clarified butter and the boiled eggs and cook 5 to 10 minutes so the eggs take on the flavour.