Injera with Doro Wat
Traditional Ethiopian spongy flatbread served with spicy chicken stew.
30 mins
Prep Time
90 mins
Cook Time
4
Servings
Ingredients
- 2 cups teff flour
- 1.5 cups water
- 1 tsp salt
- 1 whole chicken, cut into pieces
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp berbere spice
- 1/4 cup niter kibbeh (spiced clarified butter)
- 4 hard-boiled eggs
- 1 cup chicken broth
- Salt to taste
Nutrition Facts
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Instructions
Prepare the injera batter: Mix teff flour, water, and salt in a large bowl. Cover and let ferment at room temperature for 2-3 days until slightly bubbly and sour.
Cook the injera: Heat a non-stick skillet over medium heat. Pour a ladle of batter and swirl to form a thin circle. Cover and cook until holes form and edges lift, about 2-3 minutes. Do not flip. Remove and let cool.
Prepare the Doro Wat: In a large pot, melt niter kibbeh over medium heat. Add onions and cook until deep brown, stirring frequently, about 20 minutes.
Add garlic, ginger, and berbere spice to the onions. Cook for 2-3 minutes until fragrant.
Add chicken pieces to the pot, coating them well with the spice mixture. Pour in chicken broth, cover, and simmer for 45 minutes, stirring occasionally.
Add hard-boiled eggs to the stew, making small slits in them to absorb flavors. Simmer for another 10 minutes. Adjust salt to taste.
Serve the Doro Wat hot with injera on the side. Traditionally, pieces of injera are used to scoop up the stew.
Chef's Tips
- Fermentation Tip: For authentic sour injera, ferment the batter in a warm place for at least 48 hours.
- Berbere Substitute: If you can't find berbere, mix paprika, cayenne, fenugreek, and other warm spices.
- Chicken Prep: For more flavor, marinate chicken in lemon juice and salt for 30 minutes before cooking.
- Consistency: The Doro Wat should be thick but saucy. Add more broth if it gets too dry.
- Serving: Injera can be made a day ahead and stored wrapped in a clean cloth at room temperature.
