I hurt my wrist again. The other one. Double gimp. I am so mad about it I don’t even want to talk about it. I relive the moment and my head tightens up and I want so bad to redo it. Not be such a total spaz. I slipped off a pull up bar. At a competition. That I should have kicked butt at. I’m giving up on fitness. Resorting to the safe, comfy couch. Injuries SUCK. They’re so frustrating and my right wrist still isn’t fine from last year’s stupid fall. I don’t want to deal with this stufffff. GAH. Hey look, the last time I hurt my wrist I posted about African food. My only two African posts. I should stop planning on making anything from that continent. Is that racist? Prob.
So Denver doesn’t have quite the amount of ethnic diversity pockets as other cities might have, but the amount of Ethiopian restaurants here surpasses Boston by about a ton, so that’s good enough for me. I first had Ethiopian food my first year in Boston at this funny little hole in the wall near my apartment called Fasika. I’d just tell them to give me a sampling of all of their veggie dishes. Those are still all my favorite. I like the meat dishes, but oh man the vegetables. And the lentils. But for some reason I chose to make this for my first foray into Ethiopian food. I really should have made gomen, using the never ending amount of swiss chard I have in the garden. But I couldn’t muster the thought of prepping all of those leaves with one hand. Plus I was still so crabby about it. I’m still crabby about it. And the stupid splint I’m wearing.
It seemed funny to not make injera, but give me a break here. Crabby. So this is definitely a weekend meal. At least the first go. You have to make berbere. And you have to make niter kibbeh – spiced butter. Once you have those, then you can easily make the rest of the dish. Or you could take the more normal person route and buy some berbere. And just use a regular fat instead of niter kibbeh. But then that’s like dumping curry powder on top of chicken and calling it tikka masala. That’s no fun! Or at least, you don’t need a recipe to tell you how to do that. I don’t proclaim that this is the most authentic doro wot you’ll ever have. But it is really freaking good. And close to it. I feel like someone from Ethiopia would nod their head in approval at this dish. They better. I even bought nigella seeds. Which I didn’t mind so much because I KNOW I have a recipe bookmarked or Pinterested or somewhere in the back of my mind which uses those and so now I can make it. I just have no idea where it is. Or what it was. Indian something, prob.
makes about 2/3 cup
notes: you can use onion powder or dried onion flakes (do like 3x onion flakes to powder). In regards to the chile powder, you can also substitute toasted and ground whole red chiles – like chiles de árbol or California chiles, like 5 of them. Chili powder is just that – powder for chili, so look for chile powder if you can’t find whole dried chiles.
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
6 whole allspice
6 cardamom pods
3 tablespoons onion powder
5 teaspoons red chile powder
3 tablespoons paprika
1/2 tablespoon kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1. Heat a small sauté pan over medium heat. Add the whole spices and toast, stirring constantly, until nice and fragrant, about 4 minutes.
1 pound of unsalted butter
1/2 red onion, coarsely chopped
1 inch ginger, chopped
2 garlic cloves, smashed
1 teaspoon fenugreek seeds
1/2 teaspoon nigella seeds
1/2 teaspoon cardamom seeds (from like 4 pods)
1. Clarify the butter: Heat the butter in a medium saucepan over low heat until it all melts and foam rises to the top. Stir frequently. Skim the foam off and reserve for something delicious. Pour the butter through cheesecloth into a jar or a bowl, reserving the solids at the bottom (add them to the little bowl of foam). Wipe out the saucepan and return the now clarified butter to it.
2. Add the remaining ingredients, and simmer on low for 15 minutes. Strain again into the jar/bowl and reserve the onions for something else.
You can use chicked drumsticks, legs, thighs, whatever you like and/or have on hand. Amount isn’t terribly specific.
1/4 cup niter kibbeh
2 yellow onions
1 inch of ginger, peeled and finely chopped
3 garlic cloves, smashed
1 1/2 cups chicken stock
1 1/2 tablespoon berbere
lots of chicken drumsticks. I think I used like 16 from a Whole Foods valu-pak or something. Ha. Valu-pak.
sea salt to taste
hard boiled eggs
1. Heat butter over low heat and sauté onions for about 30 minutes, until getting nice and browned. Stir frequently and don’t get distracted by sitting outside in the beautiful sun, or you’ll burn them…
2. Add in the ginger and garlic and sauté for about 7 minutes more, stirring frequently.
3. Pour in the chicken stock, stir in the berbere, and nestle in the chicken. Bring to a boil, then reduce to low and simmer, covered, for 40 minutes.
4. Uncover and increase heat to medium high to reduce the sauce. Add in the hard boiled eggs and serve!
If you have more than one hand, you can eat with your hands. I didn’t… I needed at least one hand to fart around on the internet with.