Ethiopian spicy doro wat soup
- ¼ cup 60 ml coconut oil or lard
- 1 1 medium yellow onion, finely choppedmedium yellow onions, finely chopped
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp berbere seasoning
- 2 tsp 2 tsp fine sea salt
- 1½ lbs 650 g boneless, skinless chicken breast, cut into ¾-inch chunksboneless, skinless chicken breasts, cut into ¾-inch chunks
- 4 cups 1 liter chicken broth
- 8 8 hard-boiled egghard-boiled eggs
- Place the oil in a 6-quart Instant Pot and press Sauté. Once melted, add the onion, garlic, berbere seasoning, and salt and cook for 10 minutes or until the onion starts to caramelize. Press Cancel to stop the Sauté.
- Add the chicken and broth to the Instant Pot. Seal the lid, press Pressure Cook or Manual, and set the timer for 20 minutes. Once finished, turn the valve to venting for a quick release.
- Slice each hard-boiled egg in half. Serve the chicken and onion mixture in bowls with two egg halves in each bowl.
Slow cooker method
Place the onion, garlic, oil, berbere seasoning, and salt in a 6-quart slow cooker. Cover and cook on low for at least 4 hours or until the onion has caramelized; you can also let it cook overnight. Add the chicken and broth to the slow cooker and cook on low for another 8 hours, or until the chicken is very tender. Proceed to step 3.
Instead of chicken breast, you can also use boneless, skinless chicken thighs. Count with 8 pieces for 8 servings.
This dish is spicy, so if you want to minimize the spiciness, reduce the berbere to 1 tablespoon.
Store and reheat
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.
To reheat, place in a saucepan over medium heat, stirring occasionally, for 5 minutes or until heated through.