Injera with Doro Wat
Traditional Ethiopian flatbread served with spicy chicken stew.
30 mins
Prep Time
90 mins
Cook Time
4
Servings
Ingredients
- 2 cups teff flour
- 3 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 mix
- 1/4 cup niter kibbeh (spiced clarified butter)
- 4 hard-boiled eggs
- 1 cup chicken broth
- Salt to taste
Nutrition Facts
Share this Recipe
Instructions
Prepare the injera batter: Mix teff flour and water in a large bowl. Cover and let it ferment at room temperature for 2-3 days until slightly sour.
Cook the injera: Heat a large non-stick skillet over medium heat. Pour a ladle of batter and swirl to form a thin layer. Cook until holes form and the 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 golden brown, about 15 minutes.
Add garlic, ginger, and berbere spice to the onions. Stir well and cook for another 5 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 until chicken is tender.
Add hard-boiled eggs to the stew and simmer for another 10 minutes. Adjust salt to taste.
Serve the Doro Wat hot with injera on the side. Traditionally, the stew is placed on top of the injera, and pieces of injera are used to scoop the stew.
Chef's Tips
- Fermentation Tip: For a quicker fermentation, add a pinch of yeast to the teff batter.
- Spice Level: Adjust the amount of berbere spice to control the heat of the Doro Wat.
- Niter Kibbeh Substitute: If unavailable, use regular butter with a pinch of cardamom, fenugreek, and cumin.
- Serving Suggestion: Injera can also be served with other Ethiopian dishes like Misir Wat (lentil stew) or Gomen (collard greens).
- Storage: Leftover injera can be stored in an airtight container for up to 3 days. Reheat gently in a skillet.
