Doro Wat – Ethiopian Chicken Stew in the Instant Pot
If you have been following this blog for a while, you probably know that we often try different cuisines especially on a Sunday. I have made this Doro Wat a couple of times and as usual did not quite get my act together to share it. I made it again today, and took notes, and am sharing it for your edible pleasure. If you do not know what Doro Wat is, honestly it is time to find out. It is not Ethiopia’s signature dish for nothing. And what it is simple and very flavorful in the instant pot, it works out just as well on the stove top in something like a Dutch Oven.
A couple of other Ethiopian Dishes on this site, especially if you want to make a meal out of it. A fun fact, before I move on to other things. I visited Ethiopia over 35 years ago and tasted cold chicken for the first time there.
About Doro Wat
So typically severed as a part of a complete meal which includes injera (here is my version with sorghum) and Misir Wat, which is Ethiopian spiced red lentils. At the heart of a lot of Ethiopian dishes including this one is the Ethiopian spice blend Berebere. And see I have a tested and tried recipe for you. I am good that way. But, you can certainly buy a good variety from any where else.
A few things to guarantee that classic deep and flavorful taste:
- Use dark meat on the bone. Chicken legs or thighs or a combination.
- Ideally done with Ethiopian spiced butter Niter Kibbeh you can use ghee for good results.
- The stew gets a lots of flavor from onions cooked low and slow, do not rush this step.
The effect of dipping a soft spongy piece of Injera in this rich sauce is quite magical. However, if you do not have any injera on hand, you can use your favorite flakey flat bread.
Speaking of flatbreads, they have been one of my obsessions since the pandemic. There is something quite magical about getting one’s hands all worked up with flour.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A deeply seasoned rich tasting stew, that is often called Ethiopia's natural dish.
Ingredients
- 1 tablespoon ghee
- 2 tablespoon olive oil
- 3 medium sized red onions, halved and thinly sliced
- 2 cloves of garlic minced
- 1 tablespoon Berebere.
- 2 pounds skinless chicken on the bone
- 1 tablespoon tomato paste (optional)
- 1 and 1/2 teaspoons salt or to taste
- 4 boiled eggs (allow one per person)
Instructions
- Turn the instant pot onto the sauté mode. Add in the ghee and the olive oil and let it heat for 1 or 2 minutes. Add in the onions and cook this slowly stirring occasionally until the onions soften and turn into a deep toffee color. This will take about 10 to 15 minutes.
- Add in the garlic and the Berebere, the chicken and the tomato paste if using and the salt and stir well. Turn off the instant pot. Add in 1/2 cup water and use this to deglaze the pot. Cover and set on 4 minutes of pressure and allow a natural release.
- Add in the eggs and stir well. This stew can be made a day ahead to allow the flavors to deepen.
Notes
For the Stove Top
Use a heavy bottomed pot such as a Dutch Oven. Turn the heat. Add in the ghee and the olive oil and let it heat for 1 or 2 minutes. Add in the onions and cook this slowly stirring occasionally until the onions soften and turn into a deep toffee color. This will take about 10 to 15 minutes. Add in the garlic and the Berebere, the chicken and the tomato paste if using and the salt and stir well. Cook for about 5 minutes. Add in 1 cup water and use this to deglaze the pot. Cover and cook on low heat for about 45 minutes. Remove the cover and stir well. The sauce should be fairly thick. Add in the eggs and stir well. This stew can be made a day ahead to allow the flavors to deepen.