Doro Wat

Ingredients

1. Finely dice 4 red onions.
2. Add the onions to a pot over low to medium heat.
3. The onions will sweat and create the 60g water they will simmer in.
4. Stir the onions to prevent burning until they change color (light pink color).
5. When they are done, the onions will begin to stick to the bottom of the pot.
6. Stir in 215g olive oil, 18g minced garlic, salt to taste, 2Tbsp grated ginger, and 50g Berbere spice.
7. Add 28g butter (kibbeh Ethiopian spiced).
8. Add 30g tomato paste and stir.
9. Add 1.8kg chicken inside the stew and stir.
10. Add the water.
11. Cook on high pressure 12-15 min.
12. Pressure cooker does leave the sauce too runny (too much water retained). May need to pressure cook for less time then sauté or slow cook to remove extra water.

source^[2]

1. Finely dice 4 red onions.
2. Add the onions to a pot over low to medium heat.
3. The onions will sweat and create the 60g water they will simmer in.
4. Stir the onions to prevent burning until they change color (light pink color).
5. When they are done, the onions will begin to stick to the bottom of the pot.
6. Stir in 215g olive oil, 18g minced garlic, salt to taste, 2Tbsp grated ginger, and 50g Berbere spice.
7. Add 28g butter (kibbeh Ethiopian spiced).
8. Add 30g tomato paste and stir.
9. Add 1.8kg chicken inside the stew and stir.
10. Add the water.
11. Cook on high pressure 12-15 min.
12. Pressure cooker does leave the sauce too runny (too much water retained). May need to pressure cook for less time then sauté or slow cook to remove extra water.