by GCF on 04/17/14
7x100' Sled Sprint
*Run 200m immediately after each sled sprint
7x200' Farmer Carry
*Perform the Sprint, Run, then Carry.
"You cannot find peace by avoiding life." -Virginia Woolf
by GCF on 04/17/14
- Doro Wat! This dish was downright and utterly delicious. So downright and utterly delicious, in fact, that we just had to share.
- Chances are, many of you have not been to an Ethiopian restaurant let alone had a true authentic Ethiopian dish. I recollect the aforementioned does pertain to me.
- Doro wat is a traditional Ethiopian stew of chicken, eggs, and onions seasoned with ginger, garlic and spices and specifically berbere seasoning which, for some individuals, is mouth-scorching.
You can make a batch of berbere yourself (recipe can be found here) or you can buy some from a local spice supplier.
- This long-simmering stew takes a bit of time and patience but the steps are rather easy and hard it's hard to jack up!
- Here is What You Shall Need:
- -3 pounds chicken drumsticks (about 10 drumsticks), skin on or off ; personally I prefer the skin on. Occasionally I might take off some of the fat, though.
- -Kosher salt
- -¼ cup ghee
- -2 medium red onions, thinly sliced
- -3 garlic cloves, finely minced
- -1 (1-inch) piece fresh ginger, peeled and finely grated (about
- 1 tablespoon)
- -1 tablespoon berbere seasoning. This is a rare spice to come across so I have included the recipe for it, below. This seasoning is, however, sold online should you be interested.
- -¼ teaspoon ground cardamom
- -¼ teaspoon freshly ground black pepper
- -2 cups chicken stock
- -4 hard-boiled eggs
- -Juice from 1 lime
Here is What You Need To Do:
1. Season the drumsticks with salt. Set aside.
2. Heat the ghee in a large-ish dutch oven over medium heat. Add the sliced onions and cook 'em for about 12-15 minutes, gently mixing. About halfway through season liberally with salt.
3. Continue cooking, turning over the onion pile every ten minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
4. The goal is to get the onions tender and sweet and to do it right, this will take time. You know how some recipes call for cooking onions "10 minutes until caramelized?" Don't believe it! They're only illin' you. To properly caramelize onions, you will want to set aside about an hour or so. And, often times, sugar is utilized. But for this recipe, we omit sugar.
5. Stir the garlic and ginger into the onions and cook until fragrant, about 30 seconds or so.
6. Add in the berbere, cardamom and black pepper.
7. Next, pour in the chicken stock. Mix well.
8. Nestle the drumsticks into the liquid and bring the pot to a low simmer. Cover and cook for about 40-45 minutes making sure to turn the drumsticks occasionally. Make sure the meat is tender and cooked through.
9. In the meantime make and peel four (4) hard boiled eggs.
10. Once the chicken is done, remove the lid, turn the heat up to medium-high and reduce the liquid by about a third or so. This should take about ten minutes.
11. Add the lime now, as this will add a citrusy zing and a nice zesty brightness
12. Cut the hard-boiled eggs into quarters, place on a dish then top with the chicken thighs and sauce.
13. I must put this disclaimer in, that this dish can be pretty darn hot depending on the amount of berbere/spice you use.
Recipe adapted from www.nomnompaleo.com