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Recipes: Marcus Samuelsson

We're asking top chefs what they're making in isolation.

One thing that hasn't changed during the COVID-19 pandemic is the need to eat. Remaining at home has urged some to consummate their culinary aptitudes while others have aired out cookbooks just because. 

To furnish you with some kitchen motivation, Modern Farmer is asking top gourmet specialists what they've been cooking while at the same time remaining disengaged. This week we got notification from Marcus Samuelsson, who shared a formula for his Doro Wat Pasta.
Samuelsson is the acclaimed chef behind New York City’s Red Rooster Harlem, and many other restaurants. He has won multiple James Beard Foundation Awards and is a longstanding judge on the hit Food Network show Chopped.
Marcus Samuelsson. Photo by Angela Bankhead
This doro wat dish brings great comfort to me during quarantine. This specific recipe is a tribute to my Ethiopian heritage consisting of Ayib homemade curd cheese and doro wat. The doro wat is a stewed chicken that’s flavored with ginger and berbere. Berbere is my go-to spice blend that includes coriander, cardamom and chiles.
When my wife, Maya, and I make this after a long day, it’ll cheer us up instantly. It can easily be transformed into a kid-friendly recipe if you use half of the amount of spices. When I do this, my son, Zion, really enjoys eating it as well. The tender meat and pasta combine perfectly with the cheese and the cucumbers add a refreshing element that help round out the meal.
Ingredients:
For the doro wat: 5 pounds chicken leg quarters, skin removed, about 42 teaspoons salt1/4 teaspoon freshly ground black pepper2 large red onions, peeled and quartered1 2-inch piece fresh ginger, peeled and sliced8 cloves garlic2 1/2 tablespoons Berbere seasoning1 28-ounce can crushed tomatoes8 tablespoons butter1 teaspoon ground fenugreek
For the squash:1 butternut squash, peeled and cut into 1/2-inch cubes1 tablespoon olive oil1 teaspoon salt1/4 teaspoon freshly ground black pepper
 For the ayib (homemade fresh cheese):2 quarts buttermilk4 kale leaves, stems removed1 tbsp olive oil1 tsp kosher salt
For the salted cucumbers: 1 Persian cucumber, cut into ¼ inch pieces½ tsp salt
For the assembly:1 pound rigatoni, cooked to al denteAyib, to serve2 tbsp salted cucumbers1 plum tomato, quarteredFreshly grated Parmesan, for garnishCrispy fried onions, for garnish (optional)
 Instructions:
Make the Doro Wat:Season the chicken with salt and pepper and set aside at room temperature.
 Spot the onion, ginger and garlic in a food processor and heartbeat until the consistency is a thick puree. 

Spot the margarine and fenugreek in an enormous, 8-to-10-quart Dutch stove and set over medium high warmth. When the margarine has dissolved, include the onion blend and mix to consolidate. Reduction the warmth to low, spread and cook, mixing once in a while, until the onion is liquefied and caramelized, around 45 minutes. 

Warmth the broiler to 350ยบ F. 

Include the berbere and mix for 2 to 3 minutes until fragrant. Add the tomatoes and mix to join and bring to a stew for around 5 minutes. Spot the chicken in the pot and spoon the sauce over the chicken. Spread and spot in the stove for about 60 minutes, and braise until chicken is cooked through and delicate. 

Make the ayib: 

Line a colander or a fine work strainer with a layer of cheesecloth. Put in a safe spot. 

Warmth stove to 350°. Wash the kale and pat it dry. Tear the kale fifty-fifty, place it on a sheet dish and heat for 25 minutes until dry. Let it cool for 5 to 10 minutes until its safe to the touch. Disintegrate the kale with your hands until it takes after a powder. 

Empty the buttermilk into a little pan over medium-low warmth and bring to a slight stew (at 200F° to 205°F) for 15 minutes. Mood killer warmth and let sit for 10 minutes. Fill the colander with a work sifter and strain for the time being through cheesecloth. Include olive oil and powdered kale. Mix to join. 

Make the squash: 

Spot the squash, oil, salt and pepper into a huge blending bowl and hurl to cover well. Move the squash to a heating sheet, spread it into a solitary layer and dish it in the broiler close to the chicken for the last 30 to 35 minutes. Hurl infrequently and cook until squash is delicate. 

Make the salted cucumbers: 

In a medium bowl, include a ½ cup of water and a 1/2 tsp salt. Let sit for 20 min, at that point channel water out. 

To serve: 

Spot the cooked pasta into a huge serving bowl. Include the sauce from the chicken and the squash and hurl to consolidate. Spot the chicken on top, dab with the ayib and trimming with newly ground Parmesan, tomatoes, salted cucumbers and firm seared onions whenever wanted.


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