Ethiopian-Inspired Spicy Chicken Stew

Directions

1. In a small bowl, mix together the spices.
2. Cut the chicken legs into four pieces (i.e. 2 legs, 2 thighs), and season with salt and pepper. Heat the oil in a frying pan with deep sides and brown the chicken on all sides over medium-high until golden. Take the chicken out of the pan and lower heat to medium-low and add the butter, onions, and grated ginger. Cook the onions and ginger for about 5 minutes, but don’t let them brown (a little golden is okay). Add the dry spice mixture and cook for another minute or two.
3. Add the tomatoes and their juices and break them up using a spoon. Add the garlic and a splash of red wine and stir to incorporate.
4. Add the chicken back to the pan and simmer over low to medium low for 1 1/2 to 2 hours until the sauce is fairly thick. Add salt to taste.
5. About 5 minutes before you plan to serve, peel the eggs and add to the stew to heat them through. Doro wat is usually served with injera, which is a spongy Ethiopian flatbread that tastes similar to sourdough bread. This stew is also good with brown rice or even roasted cauliflower (as shown in the photo). I'm not sure I'd recommend serving it with Brussels sprouts (also see photo), which I only did to use up some vegetable odds and ends. I would, however, recommend some collard greens if you'd like something green to go along with it.