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EthiopianAuthentic Cuisine

Chicken Leg Wat

Serves 4 to 6 Entree chicken, Poultry

Chicken Leg Wat

Chicken Leg Wat finds its way into Ethiopian homes as a Sunday staple, where the scent of berbere-spiced chicken fills the air, drawing everyone to the table. This dish, a beloved part of everyday family meals, captures the essence of comfort and familiarity. With its roots firmly planted in home kitchens, it speaks of weekends spent sharing food with loved ones.

Expect a robust interplay of flavors, where the heat of berbere mingles with the rich depth of niter kibbeh, enveloping tender chicken legs. The soft bite of onion and the warmth of ginger and garlic create a symphony that dances on the palate. Served alongside injera, it invites you to savor each mouthful with your hands, connecting you to the heart of Ethiopian home cooking.

Ingredients

  • 1 kg (2 1/4 lb)bone-in chicken legs — skin removed
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 4eggs — hard-boiled and peeled
  • 1 cupchicken broth
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by finely chopping 2 red onions. Peel and mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Set aside 3 tablespoons of berbere and measure 1 cup of chicken broth. Ensure your chicken legs, totaling 1 kg (2 1/4 lb), are ready for cooking.
  2. In a large, heavy-bottomed pot, add the chopped onions without any oil. Cook them over medium heat, stirring frequently, until they become soft and start to turn a light brown, about 10-15 minutes. This dry cooking method helps to develop a deep flavor in the onions.
  3. Once the onions are soft and slightly browned, add 3 tablespoons of niter kibbeh to the pot. Stir until the niter kibbeh melts and coats the onions, creating a golden base. This should take about 2-3 minutes, and you'll notice a rich, buttery aroma.
  4. Add the minced garlic and ginger to the pot, followed by 3 tablespoons of berbere. Stir continuously for about 2 minutes, allowing the spices to bloom and become fragrant. This step is crucial for infusing the dish with its characteristic warmth and depth.
  5. Place the chicken legs into the pot, turning them to coat in the spiced onion mixture. Allow them to brown slightly on all sides, which should take about 5-7 minutes. This step helps to lock in the flavors and gives the chicken a nice color.
  6. Pour in 1 cup of chicken broth and add 1 teaspoon of fine salt. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 30-40 minutes, or until the chicken is tender and the sauce has thickened. The chicken should easily pull away from the bone, and the sauce should be rich and flavorful.
  7. While the chicken is simmering, hard-boil 4 eggs in a separate pot. Once cooked, peel them and set aside. When the chicken is done, add the eggs to the pot, allowing them to absorb some of the sauce for about 5 minutes.
  8. Taste the sauce and adjust the seasoning with more salt if needed. Serve the Chicken Leg Wat hot, accompanied by fresh injera to scoop up the rich, spicy sauce and tender chicken.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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