Ethiopian-Inspired Doro Wat Style Chicken with Spiced Jasmine Rice and Garlicky Kale

Finely mince the onions and garlic. Sweat them in a heavy-bottomed pot over medium heat until deeply caramelized and fragrant, about 10-12 minutes; this forms the rich, jammy base of the dish.

Add the chicken thighs to the pot, searing them until the skin renders and turns golden brown.

Add a splash of water and a generous amount of smoked paprika (to mimic the depth of berbere) and cook, stirring occasionally, until the chicken is tender and falling off the bone, about 25-30 minutes. The sauce should be thick and dark.

Meanwhile, rinse the jasmine rice under cold water until clear. Cook in a rice cooker or covered pot with 1.25 cups water until fluffy and aromatic.

In a separate pan, quickly flash-sauté the kale with the remaining minced garlic in a tiny amount of water until vibrant green and tender, about 3 minutes.

To plate, mound the rice in a wide bowl, place the braised chicken thigh alongside, and spoon the rich, savory onion sauce over everything. Arrange the garlic-wilted kale on the side for a bitter, fresh contrast.