This Ethiopian classic brings together the tangy, spongy flatbread injera and a deeply flavorful chicken stew called doro wat. It's a festive dish, often served during holidays and communal gatherings.
Ingredients:
For Injera:
2 cups teff flour (or a blend of teff and all-purpose flour)
3 cups water
A pinch of salt
For Doro Wat:
1 kg chicken (bone-in, skinless preferred)
2 large onions, finely chopped
3 tablespoons niter kibbeh (Ethiopian spiced butter)
2 tablespoons berbere spice mix
2 tablespoons tomato paste
4 boiled eggs, peeled
3 cloves garlic, minced
1 teaspoon grated ginger
Salt to taste
Lemon juice (for pre-soaking chicken)
Instructions:
Injera:
Mix teff flour and water in a bowl to make a thin batter. Cover and let ferment at room temperature for 2–3 days until bubbles form and the batter smells sour.
Heat a non-stick pan or traditional mitad and pour a ladle of batter, swirling it thinly. Cook uncovered for 1–2 minutes. Remove once holes (eyes) appear and the edges lift. Repeat.
Doro Wat:
Rinse chicken with lemon juice and set aside.
In a dry pan, cook chopped onions on low heat until softened and browned (10–15 minutes).
Add niter kibbeh, garlic, and ginger. Stir in berbere and tomato paste. Cook until the mix darkens.
Add chicken, coat well with sauce, and add water to cover halfway. Simmer covered until chicken is cooked through (30–40 minutes).
Add boiled eggs in the final 10 minutes. Adjust salt to taste.
Serving Suggestion:
Spoon the doro wat over injera and serve family-style with additional injera rolls on the side.
