For my first egg-inspired recipe of my week-long egg series I chose a surprisingly hearty, rich, and creamy stew, inspired by the Ethiopian cooking tradition. This stew incorporates the flavorful meat of chicken thighs (pastured and free from hormones and antibiotics, of course) and the nutritional powerhouse of hard-boiled eggs, which are added to the pot just before serving. When I first read about doro wat I was, admittedly, a bit skeptical. Adding hard-boiled eggs to a chicken stew seemed, well, a bit odd to me. But I tried out my own variation on the recipe, and the results were amazing. It is a new favorite in our house; Nick requested it two weeks in a row. The recipe I present to you today is the second, revised version, which Nick declared to be better balanced in terms of spices. The spice combination creates a very complex and interesting taste sensation, with a little bit of kick and a little bit of warmth. What really makes this stew a winner, though, in my opinion, is the rich and creamy broth, which is made even creamier, more nourishing, more filling, and tastier by the addition of grass-fed butter immediately before serving.
For this recipe you will need:
3-4 lbs. bone-in, skin on chicken thighs 2 tablespoons olive oil
1 medium onion, minced
¼ cup tomato paste 4 medium garlic cloves, minced
2 tablespoons chili powder
1 tablespoon powdered ginger 2 teaspoons ground cardamom 2 teaspoons ground nutmeg
2 teaspoons oregano
3 cups chicken broth
2 cups dry red wine
4 hard-boiled eggs, diced
4 tablespoons grass-fed butter, cut into cubes
Pat the chicken dry with paper towels and season with salt and pepper. Heat the olive oil in a large pressure cooker* over medium-high heat until just smoking and then brown half of the chicken on both sides, reducing the heat if the pan begins to scorch. Transfer the chicken to a plate, leaving the fat in the pot. Return the pot with the fat to medium-high heat and repeat with the remaining chicken; transfer the chicken to the plate.
Add the onion to the pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, ginger, chili powder, cardamom, nutmeg, and oregano and cook until fragrant, about 30 seconds. Stir in the broth and wine, scraping up any browned bits.
Add the chicken, along with any accumulated juices, into the pot and bring to a boil. Secure the cover of your pressure cooker and turn down to a simmer until the chicken is fully cooked and tender, about 50 minutes.
Transfer the chicken to a serving dish. Stir in the eggs and cook until warmed through, about 1 minute. Turn off the heat, season with salt and pepper to taste, and stir in the butter. This provides the crowning touch, turning your broth into a rich, decadent, smooth treat. Do not skip this step! Then shred the chicken meat, saving the bones and skin to make a kick-butt broth. Add the meat back into the pot and serve.
*If you do not have a pressure cooker, a large, heavy pot with a secure-fitting lid would work as well, although your chicken might take a bit longer to cook.
I am sharing this post at The Weekend Gourmet, Monday Mania, Tuesday Night Supper Club, Tasty Tuesdays, Tuesday’s Tasty Tidbits, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Slightly Indulgent Tuesday, Works for Me Wednesday, Real Food Wednesday, Wandering Wednesday, What’s on the Menu Wednesday, Fresh Bites Friday, and This Week’s Cravings.