Description
Ethiopian Injera with Doro Wat is a delicious and traditional dish that combines a spongy flatbread with a rich chicken stew.
Ingredients
Scale
- 2 cups teff flour
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 pounds chicken thighs, skinless and boneless
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup berbere spice mix
- 1 (14-ounce) can crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 2 hard-boiled eggs (optional)
Instructions
- In a large bowl, mix the teff flour, water, and salt until smooth. Cover and let it ferment at room temperature for 24 hours. The batter should be bubbly and have a slightly sour smell.
- Heat a non-stick skillet or a large griddle over medium heat. Lightly grease with vegetable oil. Pour about 1/2 cup of the batter into the skillet, swirling it to form a large circle. Cook for about 2-3 minutes until bubbles form on the surface and the edges lift. Do not flip. Remove from heat and let it cool. Repeat with the remaining batter.
- For the Doro Wat, heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 10-15 minutes.
- Stir in the garlic, ginger, and berbere spice mix. Cook for another 2-3 minutes until fragrant.
- Add the chicken thighs to the pot, stirring to coat them in the spice mixture. Cook for about 5 minutes.
- Pour in the crushed tomatoes and chicken broth. Bring to a simmer, cover, and cook for 30-40 minutes until the chicken is tender. Season with salt and pepper to taste. If using, add the hard-boiled eggs during the last 10 minutes of cooking.
- Serve the Doro Wat on top of the injera, using pieces of injera to scoop up the chicken and sauce.
Notes
- For a vegetarian version, substitute the chicken with lentils or chickpeas and adjust the cooking time accordingly.
- If you can’t find teff flour, you can use a mix of whole wheat flour and all-purpose flour, but the flavor and texture will differ.
- Prep Time: 24 hours
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg