Chef Roble’s Chicken Doro Wat Deviled Eggs

Anyone who knows me, knows I’m a big fan of Chef Roble. He makes great food and he’s hilarious. Plus he’s cooks dope food for some pretty big celebs! Try his twist on an Ethiopian classic, one of my favourites- Doro Wat  (a special Ethiopian Chicken stew).  Growing up and still to this day my favourite part of the Doro wat was the boiled egg with the rich sauce.  This is definitely not my mama’s doro wat- but it’s an interesting and delicious twist on a classic!

Chicken Doro Wat “Deviled Egg”

Serves 24 hors d’oeuvre portions

For eggs

12 large eggs

1/3 C sour cream

4 T scallion whites, finely cut, (green tops sliced thin and reserved)

½ T smoked paprika

Zest of 1 lime, juice of half of the lime

Salt and fresh cracked black pepper

 

For Chicken-

6 large boneless skinless chicken thighs, excess fat trimmed (8 if smaller)

1 large yellow onion, cut into small diced

1 stick unsalted butter

2 Tbsp garlic, minced

1 Tbsp fresh ginger, minced

2 ½  Tbsp berbere spice mix

2 ½ – 3 C chicken stock

½ C dry red wine

Juice and zest of 1 lime

Salt and pepper

Olive oil or vegetable oil to coat chicken

 

Method

1- Very lightly coat chicken thighs with oil.  Rub chicken with half the berbere spice, salt and pepper.  Place in a zip seal bag and allow to marinate for at least two hours in the fridge.
2- While chicken is marinating, place eggs in a pot with cold water just to cover.  Bring eggs to a boil over high heat.  Allow to boil for 30 second, cover pot with a lid and shut off the heat.  Let stand for 12 minutes.  Carefully drain excess hot water and run very cold water into pot, add ice to cool eggs completely.  Drain and peel
3- `Cut eggs length wise.  Transfer the yolks to a food processor along with remaining ingredients.  Blend until smooth.  Spoon or pipe yolk mix into egg white cups.  Hold covered in the fridge until the chicken is ready.
4- On a very hot grill or grill pan, mark the marinated chicken on both sides.  Reserve.
5- In a Dutch oven or pot add butter over low heat.  Add onions and allow to cook until golden brown, about 15 minutes.  Stir occationally.  Add in the ginger, garlic and berbere spice, season with salt and pepper and cook for an additional five minutes.
6- Add wine and turn heat to high.  Add grill marked chicken and enough stock to just cover the chicken.  Bring to a boil and immediately reduce to a gentle simmer.  Cook partially covered for 45-50 minutes.
7- Remove eggs from the fridge to temper
8- Remove chicken with tongs and allow to cool until cool enough to touch.  Turn heat to medium high and allow the liquid to reduce and thicken.  Shred chicken and return to the pot to coat with reduced sauce.  Turn off the heat and stir in lime juice and zest.
9- Arrange eggs on plates or platter.  Spoon shredded chicken on top of each egg and drizzle with a little sauce.  Top with reserved sliced green onions.

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