Winged Migration
Berbere-Rubbed Chicken Wings Braised in Spiced Tomato Stew Over Millet
1 hour 10 minutes
Serves 4
DinnerAfricanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight, we're taking chicken wings on a flavor journey from Ethiopia to your dinner table, think sticky, spicy, and gloriously messy, but with a fork. You'll learn the magic of blooming spices and why African stews are the original comfort food innovators.
Ingredients
Yield
4
Instructions
- 01In a large bowl, toss the chicken wings with berbere spice, salt, and black pepper until well coated.
- 02Heat 2 tablespoons of vegetable oil in a Dutch oven or large heavy pot over medium-high heat. Add half the wings and sear until browned on both sides, about 4 minutes per side. Transfer to a plate and repeat with remaining wings.
- 03Reduce heat to medium. Add remaining tablespoon of oil and the diced onion. Cook, stirring often, until soft and golden, about 6 minutes.
- 04Add garlic, ginger, and smoked paprika. Sauté for 1 minute, just until fragrant.
- 05Pour in the fire-roasted tomatoes (with their juice) and scrape up any browned bits from the bottom of the pot.
- 06Return the chicken wings to the pot. Add chicken broth. Stir to coat everything, then bring to a gentle simmer.
- 07Cover and cook for 30 minutes, stirring once or twice. Uncover, add collard greens, and simmer another 10 minutes until greens are wilted and wings are tender.
- 08While the stew braises, combine millet, water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- 09Fluff millet with a fork and stir in the butter.
- 10Stir lemon juice into the stew. Taste and adjust seasoning if needed.
- 11To serve, spoon millet into bowls, ladle the saucy wings and stew over top, and shower with fresh cilantro.
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