, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Ethiopian spicy doro wat soup
Ingredients
- ¼ cup 60 ml coconut oil or lard
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp berbere seasoning
- 2 tsp 2 tsp fine sea salt
- 2½ lbs 1.1 kg chicken breast, cut into ¾" (2 cm) chunkschicken breasts, cut into ¾" (2 cm) chunks
- 4 cups 950 ml chicken broth
- 8 8 hard-boiled egghard-boiled eggs
Instructions
- 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.
Tips
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.
Slow cooker or stovetop method
Place the onion, garlic, oil, berbere seasoning, and salt in a slow cooker or a dutch oven. Cover and cook on low for at least four hours or until the onion has caramelized; you can also let it cook overnight. Add the chicken and broth to the slow cooker or dutch oven and cook on low for another eight hours, or until the chicken is very tender. Proceed to step three.
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.
What is berbere seasoning?
Berbere is a hot pepper seasoning essential for most Ethiopian dishes. Containing garlic, red pepper, cardamom, coriander, chili peppers, cloves, allspice, and various other spices. If you don't have berbere spice, you can use ras el hanout, baharat, garam masala, or cayenne.
In order to be labeled ketogenic, a recipe has to not only be very low carb, but also have 70-75% fat and 20-25% protein. This has a higher percentage of protein than that range, so it's not ketogenic. It could easily be incorporated in a ketogenic meal plan if you added fats to the dish or side.
https://www.dietdoctor.com/how-low-carb-is-low-carb
Berbere is actually a blend of other spices. You may have most of these in your kitchen already.
https://www.allrecipes.com/recipe/255863/berbere-spice-blend/
We do not have an Injera recipe but we do have a flatbread, a naan, and a dosa recipe modified to use low carb ingredients.
https://www.dietdoctor.com/recipes/mediterranean-keto-flatbread
https://www.dietdoctor.com/recipes/keto-naan-bread-with-melted-garlic...
https://www.dietdoctor.com/recipes/keto-dosa
Thank you for your comment. It looks like the recipe was updated and the Tips were not, or the other way around. I have asked the Recipe Team to review this recipe.
So glad you love it!
I'll be using a slow cooker to make this. Please confirm I am to put *raw* chicken cubes into the slow cooker, set to LOW? This is safe? Thanks!
Hi, Terry! Yes, you'll add the raw chicken to the slow cooker.