Doro Wat Recipe from Chef Marcus Samuelsson | WW USA

• 2 tbsp butter
• 5 cloves garlic, diced
• 4 chicken leg quarters (about 3 lb), skin removed and bone in
• Black pepper to taste
• Kosher Salt to taste
• 1 whole red onion
• 2-inch piece of ginger
• 1 clove garlic
• 3 tbsp olive oil
• 4 hard boiled eggs
• 1 tbsp berbere or cayenne pepper
• 1/2 cup water
• 2 sprigs thyme
• 1 ½ cup canned plum tomatoes, smashed

Instructions

Coat the chicken leg quarters in pepper and salt and set aside until ready to cook.

In a food processor add the onion, ginger, and garlic and chop until chunky. In a medium pot on medium heat, add the olive oil and add the chopped onion mixture. Saute the mixture for 10 minutes. Peel and pierce the eggs all over with a fork, about 1/4 inch deep, to allow the sauce to penetrate. Then add the chicken, eggs, berbere, water, thyme, and tomatoes. Continue to simmer for 30 minutes on medium-low heat. Turn off the heat and cover for another 20 minutes. Ready to serve.

• 2 tbsp canola oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2-inch piece fresh ginger, minced
• Kosher salt to taste
• 2 bunches collard greens, washed, stems removed and cut
• ¼ cup white wine
• ¼ cup apple cider vinegar
• ½ cup chicken stock

Instructions

Heat a large pot with oil. On medium-low heat, cook the garlic, shallots and ginger with the salt, until the shallots are translucent. Add the collard greens, and stir to incorporate the aromatics. Add the white wine, apple cider vinegar and the chicken stock. Cook the collard greens on low until just tender, at least 30 minutes.

Instructions

Once the doro wat is plated, tear the chicken off the bone and mix in collards. Garnish with basil leaves.

For each serving, assemble a plate with:

1 ¼ cup doro wat/collards

1 egg

fresh basil (for garnish)