Ethiopian Spicy Chicken Stew Slow Cooker Recipe

Ethiopian Spicy Chicken Stew Slow Cooker Recipe

Ingredients

Recipe for: Doro Wat

Serves 3

Active Time 20 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

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

Method

For the first cooking cycle

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the niter kibbeh
3. When the niter kibbeh has melted, add the berbere spice mix and stir well to combine
4. Add the onions, garlic, ginger, and water
5. Stir to combine
6. Select CANCEL
7. Secure the lid on the pot
8. Close the pressure-release valve
9. Select MANUAL and set the pot at HIGH pressure for 10 minutes
10. At the end of the cooking time, quick release the pressure

For the second cooking cycle

1. Select SAUTE
2. Cook the onion mixture, stirring frequently, until almost all the water has evaporated and the mixture looks slightly toasted, 5 to 10 minutes
3. Add the chicken legs to the pot and stir well to coat
4. Add the water
5. Select CANCEL
6. Secure the lid on the pot
7. Close the pressure-release valve
8. Select MANUAL and set the pot at HIGH pressure for 6 minutes
9. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
10. If the chicken has released a lot of water, you can boil some of it off using the SAUTE setting, but the sauce will thicken as it cools
11. To finish the dish, add the hard-boiled eggs to the pot and stir gently before serving

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