Name: Chicken Doro Wat “Deviled Egg”
Yield: Yield: 24 hors d’oeuvres portions
Cuisine: American
Ingredients: Salt and fresh cracked black pepper, to taste; ⅓ cup mayonnaise; Reserved sliced scallion green tops (see in egg recipe above); 3 tablespoons scallion whites, finely cut, (green tops sliced thin on bias and reserved); 2 tablespoons yellow mustard; Juice and zest of 1 lime; 12 large eggs; 6 large, boneless, skinless chicken thighs, excess fat trimmed (8 if small); Extra-virgin olive oil or vegetable oil to coat chicken; 2½ tablespoons berbere spice mix (available in specialty shops and online); Salt and pepper, to taste; 1 large yellow onion, small dice; 1 stick unsalted butter; 2 tablespoons garlic, minced; 1 tablespoon fresh ginger, minced; 2½-3 cups chicken stock; ½ cup dry red wine; Zest of 1 lime; ½ tablespoon smoked paprika; ½ tablespoon berbere spice; “Deviled Eggs”; Chicken Doro Wat; Juice of half a lime

Preparation info

Yield:
24
hors d’oeuvres portions

Difficulty
Medium

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

For Chicken

6 large, boneless, skinless chicken thighs, excess fat trimmed (8 if small)
Extra-virgin olive oil or vegetable oil to coat chicken

Method

For Chicken

Very lightly coat chicken thighs with olive 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 refrigerator.

While chicken is marinating, start Egg preparation.

After chicken marinates for 2 hours. Preheat a s