Pulled Doro Wat Chicken Tacos

PREP DETAILS

Serves 4

INGREDIENTS

2 ½ pounds skinless, boneless chicken thighs, trimmed

2 tablespoons fresh lime juice

2 teaspoons finely chopped thyme

3 tablespoons berbere

Kosher salt

Freshly ground black pepper

4 tablespoons unsalted butter

2 large onions, thinly sliced

3 garlic cloves, minced

1 habanero chile, seeded and minced

1 tablespoon finely grated, peeled fresh ginger

2 tablespoons tomato paste

½ cup red wine

1 ½ cups chicken stock or low-sodium broth

Warm tortillas, for serving

Salsa, for serving

Cilantro, for serving

Sour cream, for serving

DIRECTIONS

In a bowl, rub the chicken with the lime juice, 1 teaspoon of the thyme , 1 tablespoon of the berbere, and a generous pinch of each salt and pepper. Let stand for 30 minutes.

Preheat the oven to 350°. In a large, deep ovenproof skillet, melt the butter. Add the onions and cook over moderately low heat, stirring, until golden and softened, about 25 minutes. Stir in the garlic, habanero, ginger, and the remaining thyme and cook until fragrant, 1 minute. Add the tomato paste and remaining berbere. Cook over moderate heat until glossy, about 5 minutes. Add the wine and cook until almost evaporated, 3 minutes. Stir in the stock; bring to a boil. Add the chicken, cover and bake for 40 minutes, until tender; turn halfway through baking.

Shred the chicken with 2 forks. Simmer over moderately high heat until the sauce has thickened, 5 minutes. Serve with tortillas, salsa, cilantro, and sour cream.

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