Doro Wat
Ingredients
5 pounds chicken leg quarters (about 4), skinned
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 large red onions, peeled and quartered
1 (2-inch) piece fresh ginger, peeled and slices
8 cloves garlic, peeled
½ cup (1 stick) unsalted butter
1 teaspoon ground fenugreek
2 ½ tablespoons berbere seasoning
1 (28 oz) can crushed tomatoes
Method
Season the chicken with salt and pepper, and set aside at room temperature.
Place onions, ginger, and garlic in a food processor and pulse until it’s a chunky puree.
Heat the butter and fenugreek in a large 8 to 10 quart Dutch oven set over medium-high heat. Once the butter has melted, add the onion mixture and stir to combine. Decrease the heat to low, cover, and cook, stirring occasionally, until the onion is melted and caramelized (approximately 45 minutes).
Preheat the oven to 350 degrees fahrenheit.
Add the berbere and stir for 2 to 3 minutes. Add tomatoes, stir and bring to a simmer, about 5 minutes. Place chicken in the pot and spoon the sauce over the chicken. Cover and braise in the oven until the chicken is cooked through and tender, about 1 hour.