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Week of 11/15/21

Slow Cooker (or not) Doro Wat
with cauliflower rice / green salad

Active: 45 Total: 285
Original GF Paleo Vegetarian
Slow Cooker (or not) Doro Wat

Doro Wat is a spiced tomato-based stew filled with chicken and hard-boiled eggs. The result is hearty, comforting, and surprisingly familiar even if this is your first time to taste the dish.
Cooking methods: This recipe includes instructions for using the Instant Pot, slow cooker, or stovetop. Select your preferred method. If using the Instant Pot, be sure not to stir the stew after adding the tomato sauce to help prevent the burn error.

Tags
Make Ahead, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Eggs, Chicken, non-ground
Cuisines
African
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59

Ingredients

Metric
Servings:
4
Doro Wat (Ethiopian Chicken Stew):
  • Eggs - 4
  • Onions, medium and red - 1/2 , diced
  • Garlic - 3 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Chicken drumsticks - 4 , skin removed
  • Butter - 2 Tbsp
  • Berbere spice - 1 Tbsp , more or less, depending on your spice preference
  • Salt - 1 tsp
  • Stock, any type - 1 cup
  • Tomato sauce (14 oz / 397 g) - 1 can (sub tomato puree)
  • Lemon juice - 1 Tbsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Mixed Greens Salad with Turmeric Dressing:
  • Tahini - 2 Tbsp
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Water - 1 tsp , plus more if needed
  • Honey - 1/2 tsp
  • Turmeric, ground - 1/8 tsp
  • Mixed greens - 5 oz (sub any salad greens)

Choose Cooking Method

Prep

  1. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  2. Cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a saute pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make turmeric dressing - Whisk together tahini, oil, vinegar, water, honey, and turmeric until smooth. Add some additional water if needed to reach a smooth, pourable consistency. (Can be done up to 3 days ahead)

  5. Chicken - Remove and discard skin. Season chicken with some salt and pepper. (Can be done 1 day ahead)

  6. Slow cook Doro Wat - Combine onions, garlic, ginger, butter (portion for Doro Wat), Berbere spice, salt, stock, and tomato sauce in the bowl of a slow cooker. Stir well. Nestle chicken into sauce. Slow cook until meat is falling off the bone, 4 to 5 hours on low or 3 to 4 hours on high.

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Make

  1. Roll eggs against a hard, flat surface to break up shells. Remove and discard shells, leaving eggs whole.

  2. Turn slow cooker up to high and gently stir in lemon juice. Nestle eggs in sauce. Simmer, covered, for 10 more minutes to flavor the eggs.

  3. If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).

  4. Toss greens in turmeric dressing until dressed to your liking.

  5. Serve chicken, eggs, and sauce over cauliflower rice with salad on the side. Enjoy!

Prep

  1. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  2. Cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a saute pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make turmeric dressing - Whisk together tahini, oil, vinegar, water, honey, and turmeric until smooth. Add some additional water if needed to reach a smooth, pourable consistency. (Can be done up to 3 days ahead)

  5. Chicken - Remove and discard skin. Season chicken with some salt and pepper. (Can be done 1 day ahead)

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Make

  1. Place a Dutch oven over medium-high heat. Add butter (portion for Doro Wat). When butter melts, add onions, garlic, and ginger. Saute until fragrant and tender, 3 to 5 minutes.

  2. Stir in Berbere spice and salt and saute for 2 minutes more.

  3. Pour stock and tomato sauce into pot and stir well. Bring to a simmer. When sauce is simmering, nestle chicken into sauce.

  4. Cover pot with a lid and reduce temperature to a low simmer. Simmer stew, covered, until meat is falling off the drumsticks, 25 to 30 minutes. (Keep an eye on the temperature as the stew simmers and reduce, as needed, to maintain a low simmer.)

  5. Roll eggs against a hard, flat surface to break up shells. Remove and discard shells, leaving eggs whole.

  6. When chicken is tender, remove lid and gently stir in lemon juice. Nestle eggs in sauce. Simmer, covered, for 10 more minutes to flavor the eggs.

  7. If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).

  8. Toss greens in turmeric dressing until dressed to your liking.

  9. Serve chicken, eggs, and sauce over cauliflower rice with salad on the side. Enjoy!

Prep

  1. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  2. Cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a saute pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make turmeric dressing - Whisk together tahini, oil, vinegar, water, honey, and turmeric until smooth. Add some additional water if needed to reach a smooth, pourable consistency. (Can be done up to 3 days ahead)

  5. Chicken - Remove and discard skin. Season chicken with some salt and pepper. (Can be done 1 day ahead)

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Make

  1. In the bowl of an Instant Pot, combine onions, garlic, ginger, butter (portion for Doro Wat), Berbere spice, salt, and stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot). Stir well. Nestle chicken into sauce. Pour tomato sauce over chicken, but do not stir.

  2. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 10 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.

  3. Roll eggs against a hard, flat surface to break up shells. Remove and discard shells, leaving eggs whole.

  4. When stew is finished cooking, leave it on the Warm function and remove the lid. Gently stir in lemon juice. Nestle eggs in sauce. Cover and let sit on Warm for 10 minutes to flavor the eggs.

  5. If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).

  6. Toss greens in turmeric dressing until dressed to your liking.

  7. Serve chicken, eggs, and sauce over cauliflower rice with salad on the side. Enjoy!

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