📝 About This Recipe
Doro Wat is the undisputed crown jewel of Ethiopian cuisine, a deeply aromatic and slow-simmered chicken stew traditionally reserved for holidays and special guests. This recipe harnesses the power of the Instant Pot to transform hours of traditional stovetop reducing into an accessible weeknight masterpiece without sacrificing the complex layers of Berbere spice and caramelized onions. The result is succulent chicken falling off the bone in a rich, velvet-thick sauce, punctuated by perfectly stained hard-boiled eggs.
🥗 Ingredients
The Chicken Prep
- 2.5 lbs Chicken drumsticks and thighs (skin removed, bone-in)
- 2 tablespoons Lemon juice (for cleaning and marinating)
- 1 teaspoon Salt
The Aromatics
- 3 large Red onions (very finely minced, almost a paste)
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with Ghee)
- 2 tablespoons Garlic (freshly minced)
- 1 tablespoon Ginger (freshly grated)
The Spice & Liquid
- 1/3 cup Berbere spice blend (adjust based on heat preference)
- 1 tablespoon Tomato paste
- 1/2 cup Chicken stock (low sodium)
- 1/2 teaspoon Mekelesha spice blend (optional finishing spice)
The Finish
- 4-6 pieces Hard-boiled eggs (peeled)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
-
1
Place the chicken pieces in a bowl and toss with lemon juice and 1 teaspoon of salt. Let it sit for 15 minutes, then rinse with cold water and pat dry. This traditional step cleans the meat and brightens the flavor.
-
2
Turn the Instant Pot to 'Sauté' mode (High/More setting). Add the finely minced red onions to the dry pot—do not add oil yet. Sauté the onions for 8-10 minutes, stirring frequently, until they lose their moisture and start to turn a light golden brown.
-
3
Once the onions are dry and fragrant, add the Niter Kibbeh (or ghee). Stir well to incorporate the fat into the onions.
-
4
Add the garlic and ginger. Sauté for another 2 minutes until the raw aroma of the garlic disappears.
-
5
Stir in the Berbere spice blend and tomato paste. This is the 'Kulet' phase; cook this mixture for 3-5 minutes, adding a tablespoon of water if it sticks. The goal is a deep, dark mahogany color.
-
6
Pour in the 1/2 cup of chicken stock. Use a wooden spoon to scrape every bit of browned bits (fond) off the bottom of the pot to prevent a 'Burn' warning.
-
7
Nestle the chicken pieces into the sauce, ensuring they are partially submerged. Do not add more liquid; the onions and chicken will release plenty of moisture under pressure.
-
8
Secure the lid and set the valve to 'Sealing'. Select 'Manual/Pressure Cook' on High for 15 minutes.
-
9
When the cooking time is up, allow for a Natural Pressure Release (NPR) for 10 minutes, then quick release any remaining steam.
-
10
Open the lid. If the sauce looks too thin, turn the 'Sauté' mode back on and simmer for 5 minutes to reduce the liquid to a thick, gravy-like consistency.
-
11
Using a fork, make small shallow pricks or slits in the hard-boiled eggs. Add them to the pot and gently stir to coat them in the sauce. Let them warm through for 2-3 minutes.
-
12
Stir in the Mekelesha (if using) and black pepper. Taste and add more salt if necessary. Let the stew rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
The secret to an authentic Doro Wat is the onions; they must be minced very fine (a food processor is great for this) and cooked until completely soft. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of cumin, cardamom, and fenugreek. Berbere spice varies in heat; if you are sensitive to spice, start with 1/4 cup and work your way up. Always use bone-in chicken; the marrow adds a necessary richness to the sauce that boneless cuts cannot provide. For the best flavor, make this a day in advance; like all great stews, Doro Wat tastes even better the next day.
🍽️ Serving Suggestions
Serve traditionally on a large piece of Injera (Ethiopian sourdough flatbread) used as both plate and utensil. Pair with a side of Ayib (Ethiopian fresh cheese) or Greek yogurt to cool the heat of the Berbere. Accompany with Gomen (braised collard greens) for a pop of color and nutrition. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp Lager. Finish the meal with a traditional Ethiopian coffee ceremony.