Doro Wat

Ingredients

1. Finely dice 4 red onions.
2. Add the onions to a pressure cooker and saute on medium.
3. Stir the onions to prevent burning until they change color (light pink color).
4. When they are done, the onions will begin to stick to the bottom of the pot.
5. Mince 18g garlic
6. Grate 2tbsp ginger
7. Stir in 215g olive oil, garlic, salt to taste, ginger, and 50g Berbere spice.
8. Add 28g butter or kibbeh (Ethiopian spiced butter).
9. Add 30g tomato paste and stir.
10. Add 1.8kg chicken inside the stew and stir.
11. Add water if needed for steam.
12. Cook on high pressure 12-15 min.
13. Pressure cooker can leave sauce too runny sauté or slow cook to remove extra water.

source^[2]

1. Finely dice 4 red onions.
2. Add the onions to a pressure cooker and saute on medium.
3. Stir the onions to prevent burning until they change color (light pink color).
4. When they are done, the onions will begin to stick to the bottom of the pot.
5. Mince 18g garlic
6. Grate 2tbsp ginger
7. Stir in 215g olive oil, garlic, salt to taste, ginger, and 50g Berbere spice.
8. Add 28g butter or kibbeh (Ethiopian spiced butter).
9. Add 30g tomato paste and stir.
10. Add 1.8kg chicken inside the stew and stir.
11. Add water if needed for steam.
12. Cook on high pressure 12-15 min.
13. Pressure cooker can leave sauce too runny sauté or slow cook to remove extra water.