Doro Wat (Spicy Ethiopian Chicken Stew)

Another recipe to go with Ethiopian injeera bread. I had heard of doro wat, so decided to make it as part of my African feast.

Ingredients:

• 2 tablespoon coconut oil (or Niter Kibbeh)
• 1 tablespoon Berbere spice mix
  
• 2 cups (320 g) Onion, chopped
• 1 teaspoon ground garlic (or 1 tablespoon minced garlic)
• 1 tablespoon minced ginger (I used some ginger paste)
• 1/2 cup water
• 1 cup tomatoes, diced (optional)
  
• 12 - 16 ounces chicken breasts, cut into bite size pieces
• 1/4 cup water (added later)
     
  
• 4 - 6 hard boiled eggs  (used when for serving)
  

Instructions:

1. Set pressure cooker on sauté, melt the coconut oil.
2. Add the onions, garlic and ginger, stir well.
3. Stir in the berbere spices.
4. Stir in 1/2 cup water, seal and cook on high pressure for 10 minutes, and then quickly release pressure.
5. Turn pressure cooker back to sauté, and cook the mixture for 5-10 minutes until almost all the water has evaporated.
6. Add chicken, and stir well to coat.
7. Add 1/4 cup of water, seal and pressure cook for 6 minutes on high pressure.
8. Allow to natural release for 10 minutes, then release remaining pressure.
9. You may want to sauté the sauce for a few minutes to thicken up.
10. Serve over hard boiled eggs.
    

 

Carole's Notes:

We liked this! We went light cayenne in the Berbere mix, so it was not too hot for our tastes.

The recipe is lightly adapted from https://twosleevers.com/ethiopian-chicken-stew/