Bithia's Doro Wat

1. Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.

2. Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.

3. Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.

4. Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.

5. Sprinkle with cilantro and serve with injera.

Cook's Notes:

Chicken thighs and drumsticks are easy to find at the meat counter, but often they still have their skin on. Ask the butcher to remove it for you, or simply grab a piece and, using paper towels for an easier grip, pull the skin away from the meat.

Berbere is the essential spice blend in Ethiopia. Versions are as varied as the kitchens they come from, but spicy chile peppers and a medley of aromatic spices from India and Indonesia are key to berbere's complex layers. You can find ready-made blends in the spice aisle of large supermarkets and any grocery that serves Ethiopian food-lovers. Or try Bithia's DIY version: Combine 2 tablespoons paprika; 1 tablespoon cayenne pepper; 1 teaspoon ground coriander; 1/2 teaspoon each ground ginger, cardamom, and fenugreek; 1/4 teaspoon each ground nutmeg and allspice; and 1/8 teaspoon ground cloves. Makes 1/4 cup.

Niter kibbeh is a spiced clarified butter that provides the "je ne sais quoi" in many Ethiopian dishes. If you don't have it, you can substitute vegetable oil. But it's easy to make! Steep whole spices—such as 1 cinnamon stick, 1/8 teaspoon fenugreek seeds, 3 whole cloves, and 5 whole peppercorns—in 1 cup of melted clarified butter (ghee) about 10 minutes over low heat. Strain out and discard the spices; store butter chilled in an airtight container.

Editor's Note:

This is part of a special feature in our February-March 2022 magazine issue. See the magazine for more recipes!