Doro Wot

Ethiopian Week got off to a fairly poor start when I didn't cook anything on Monday, and then my injera was a total failure on tuesday, along with the Kitfo not being particularly exciting. However, I was able to make it into a tasty dip by mixing it with hummus. So, my outlook for the rest of Ethiopian week was, I admit, a little bleak. Well, that all changed this night. Behold: Doro Wot. There is no going back. It will rule you.

I pulled the skin off of some chicken legs and heavily salted them, as I do with all meats, and let that sit while I chopped and cooked the other ingredients. I also sautéed the skins in some leftover bacon grease that was sitting around. The drumsticks got all the salt washed off when it was time for them to join the party, and the skins joined them in a soup that would be later reduced to a gravy. And all was right with the world.

4 Tbsp Nit'r Qibe
3 Small Yellow Onions
2 Cloves Garlic, Chopped
1 Tbsp Fresh Chopped Ginger
1 Tbsp White Wine (for deglazing)
2 Tbsp Berbere
5 Skinless Chicken Legs
4 Hard Boiled Eggs