Slow-Simmered Chicken Wat with Hard-Boiled Eggs, Lacinato Kale, and Warm Ginger Oil

Be the first to rate

(No Ratings Yet)

Loading...

A weeknight-friendly take on classic doro wat built around boneless chicken thighs simmered in a deeply caramelized onion and berbere sauce, finished with tender lacinato kale and a warm ginger-cardamom oil. Serve with rolled injera or warm flatbread so the spongy bread can soak up every drop of the brick-red sauce.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 5 gSugar
• 42 gProtein
• 920 mgSodium
• 850 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the wat base

• 3 tablespoons niter kibbeh or clarified butter
• 1 large yellow onion, finely chopped (about 2 1/2 cups)
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons berbere spice blend
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1 cup low-sodium chicken stock

For the chicken, eggs, and greens

• 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 4 large hard-boiled eggs, peeled
• 1 large bunch lacinato kale (about 8 ounces), ribs removed, leaves torn into 2-inch pieces
• 1/2 teaspoon ground cardamom
• Freshly ground black pepper, to taste

For the warm ginger oil (to finish)

• 2 tablespoons neutral oil such as grapeseed
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon ground cardamom
• Pinch of Aleppo pepper or mild chili flakes

Directions

1. Pat the chicken pieces dry, season with 1/2 teaspoon salt and a few grinds of black pepper, and set aside. Have the peeled hard-boiled eggs and torn kale ready within arm's reach so the cooking moves quickly once you start.
2. Melt the niter kibbeh in a heavy Dutch oven or deep skillet over medium heat. Add the onion with a pinch of salt and cook, stirring often, for 15 to 18 minutes until deeply golden brown and reduced to a thick jam; lower the heat if it threatens to scorch.
3. Stir in the garlic, ginger, berbere, and tomato paste and cook for 2 to 3 minutes, pressing the paste against the pan, until the mixture darkens, smells toasty, and just begins to stick. Add the cardamom.
4. Add the chicken and stir to coat thoroughly in the spice paste, then pour in the stock. Bring to a brisk simmer, cover, and cook for 20 to 25 minutes, stirring once or twice, until the chicken is fork-tender and the sauce has thickened enough to coat a spoon.
5. Tuck the kale into the pot in handfuls, letting it wilt between additions, and nestle the whole peeled eggs into the sauce. Simmer uncovered for 8 to 10 minutes, spooning the sauce over the eggs, until the kale is silky and the eggs are heated through and lightly stained red.
6. While the wat finishes, make the ginger oil: warm the oil in a small skillet over medium-low heat, add the ginger, cardamom, and Aleppo pepper, and cook for 2 to 3 minutes until the ginger sizzles and smells fragrant but has not browned. Immediately remove from the heat.
7. Spoon the wat into a wide bowl, halve the warm eggs and arrange them on top, and spoon the sizzling ginger oil (ginger bits and all) over the eggs and chicken. Serve hot with rolled injera or warm flatbread for tearing and scooping.

Cook’s Notes

• Do not rush the onion step: a properly caramelized onion base is the soul of any wat and gives the sauce body without needing extra thickeners.
• If berbere is unavailable, substitute 2 tablespoons smoked sweet paprika plus 1 teaspoon cayenne and 1/2 teaspoon ground fenugreek for a credible stand-in.
• Make-ahead: the stew (without the eggs and ginger oil) keeps well refrigerated for 3 days; the flavors deepen overnight, so leftovers are often even better.
• For a vegetarian version, swap the chicken for 1 1/2 pounds of cubed sweet potato and add a 14-ounce can of drained chickpeas in place of the eggs.
• Always taste the berbere before measuring; heat levels vary widely between brands, and you may want to dial it up or down to match your tolerance.

You might also like

African

Berbere Lamb Stew with Caramelized Onions and Split Peas

African

Yebeg Wat bil Kartifil – Lamb and Potato Stew