This recipe originally appeared on The Nosher. Israel has a large Ethiopian Jewish community, but the majority of Israelis are not familiar with their unique cuisine. I, however, have always felt ...

2 pounds skin-on chicken pieces (thighs, breasts and/or legs), scored through the skin with a knife so the sauce can penetrate the meat 4 whole hard-boiled eggs, peeled and scored 1/4 inch deep with a ...

Dorinda Hafner offers this recipe for doro wot, an Ethiopian chicken and egg stew, in her cookbook, “A Taste of Africa.” The dish is traditionally served with injera, a spongy, tangy Ethiopian flat ...