Step 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.

Step 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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.)

Step 7

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

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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

Step 12

Toss greens in turmeric dressing until dressed to your liking.

Step 13

Serve chicken, eggs, and sauce over couscous with salad on the side. Enjoy!