Doro Wat, Chicken & Eggs

📝 Ingredients

• 4 chicken legs (about 250 g each)
• 4 eggs
• 4 brown onions (about 100 g each)
• 3 garlic cloves + 20 g fresh ginger
• 30 g unsalted butter
• 2 tbsp sweet paprika + 1 tsp cayenne pepper
• 1 tsp ground coriander + ½ tsp ground cardamom + ½ tsp ground cinnamon
• 2 tbsp tomato purée
• 1 chicken stock cube + 300 ml hot water
• ½ lemon
• 240 g basmati rice
• Salt, black pepper

🍴 Utensils

• Large casserole dish with lid
• 2 saucepans
• Colander
• Fine grater
• Chef's knife

📖 Steps

1. Remove the skin from the chicken legs by pulling it off firmly with kitchen paper, then score the flesh 2 or 3 times with a knife. Place them in a dish with the juice of the ½ lemon and a pinch of salt, turn them over and leave to marinate while you carry on.
2. Peel the onions and chop them very finely, with a knife or in a food processor in short pulses (finely chopped, not puréed). Peel and grate the garlic and ginger. In a bowl, mix the paprika, cayenne, coriander, cardamom and cinnamon.
3. Put the onions in a large casserole dish, with no fat, and cook for 15 minutes over a medium-low heat, stirring often. They should soften, reduce by half and then turn golden; if they stick, add 1 tbsp water and scrape the bottom.
4. Add the butter, garlic, ginger and spice mix. Stir for 2 minutes over a low heat without letting the spices burn (they would turn bitter), then stir in the tomato purée and cook for 1 more minute, stirring.
5. Dissolve the stock cube in the hot water and pour it into the casserole dish. Add the chicken legs with their marinade juices and coat them well in the sauce. Bring to a simmer, cover and cook gently for 45 minutes over a low heat, turning them halfway through.
6. Meanwhile, gently lower the eggs into a pan of boiling water and cook for 10 minutes. Cool them in cold water, peel, then make 4 small cuts in each one so the sauce can soak in.
7. Cook the basmati rice for 10 to 11 minutes in a large pan of boiling salted water, then drain. 10 minutes before the end of the simmering time, slip the eggs into the casserole dish and spoon the sauce over them.
8. Check it's done: the chicken should come away easily from the bone. If the sauce is too runny, reduce it uncovered for 5 minutes: it should be thick and glossy. Adjust the salt and pepper, and serve 1 chicken leg and 1 egg per person with the rice.