Ethiopian Spicy Chicken Stew (Doro Wat) Recipe

Ethiopian Spicy Chicken Stew (Doro Wat) Recipe - Sometimes I realize how many of my recipes are of things I like to eat but am too lazy to actually drive to a restaurant to get. In case of this Ethiopian doro wat, it’s an hour drive each way, so I could be forgiven for my laziness, I’m sure.
This recipe needs spiced ghee (niter kibbeh) and berbere spice mix, so it requires a little preplanning. If you don’t happen to have any spiced ghee on hand, you can certainly make the stew with regular ghee. But the niter kibbeh and spice blend are great staples to have on hand. Once you’ve made them, authentic Ethiopian food on a weeknight is entirely achievable.

Active Time: 20 minutes
Total Time: 55 minutes
Ethiopian Spicy Chicken Stew (Doro Wat) Recipe

Ingredients for Doro Wat:

For the first cooking cycle
  • 2 tablespoons Niter Kibbeh or store-bought ghee
  • 1 tablespoon Berbere Spice Mix
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • ¼ cup water

For the second cooking cycle
  • 6 chicken drumsticks
  • ¼ cup water
  • 6 hard-boiled eggs, halved

How to Make Doro Wat:

  1. For the first cooking cycle: Select SAUTÉ on the Instant Pot. When the pot is hot, add the niter kibbeh. When the niter kibbeh has melted, add the berbere spice mix and stir well to combine. Add the onions, garlic, ginger, and water. Stir to combine. Select CANCEL.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at high pressure for ten minutes. At the end of the cooking time, quick release the pressure.
  3. For the second cooking cycle: Select SAUTÉ. Cook the onion mixture, stirring frequently, until almost all the water has evaporated and the mixture looks slightly “toasted,” 5 to 10 minutes. Add the chicken legs to the pot and stir well to coat. Add the water. Select CANCEL.
  4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at high pressure for six minutes. At the end of the cooking time, permit the pot to sit undisturbed for ten minutes, then release any remaining pressure. (If the chicken has released a lot of water, you can boil some of it off using the SAUTÉ setting, but the sauce will thicken as it cools.)
  5. To finish the dish, add the hard-boiled eggs to the pot and stir gently before serving.

Function: Sauté; Pressure/Manual (High)
Release: Natural/Quick
Dietary Considerations:Grain-Free
Gluten-Free
Nut-Free
Soy-Free
Dairy-Free
Low-Carb

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