Injera with Doro Wat

Injera, a tangy, spongy flatbread, is the perfect accompaniment to Doro Wat, a rich and spicy Ethiopian chicken stew. This dish is often enjoyed with family and friends, providing a flavorful and satisfying experience.

Ingredients for Injera:

• 2 cups teff flour

• 2 cups all-purpose flour

• 3 cups water

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

Ingredients for Doro Wat:

• 1 whole chicken, cut into pieces

• 2 large onions, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 3 tablespoons berbere spice mix (Ethiopian spice blend)

• 2 hard-boiled eggs

• 1 cup chicken broth

• 2 tablespoons tomato paste

• 1/4 cup niter kibbeh (Ethiopian spiced butter)

• Salt to taste

Instructions for Injera:

1. Mix teff flour and all-purpose flour in a bowl.

2. Gradually add water and stir until you get a smooth batter. Cover and let it ferment for 1-2 days.

3. Heat a large non-stick pan over medium heat. Pour a ladle of the batter into the pan, swirling it to form a large, thin circle.

4. Cook for 2-3 minutes until holes appear on the surface. Do not flip the injera.

5. Remove and set aside. Repeat until all batter is used.

Instructions for Doro Wat:

1. In a large pot, melt niter kibbeh and sauté onions until golden.

2. Add garlic, ginger, and berbere spice, cooking for 2-3 minutes.

3. Stir in tomato paste, followed by chicken pieces. Cook until the chicken is browned.

4. Add chicken broth and simmer for 45 minutes until the chicken is cooked through.

5. Add hard-boiled eggs and cook for another 10 minutes.

6. Serve the Doro Wat on a platter of Injera, letting the flavors soak into the bread.

Serving Suggestions:
Injera can be eaten by tearing pieces and using it to scoop up the Doro Wat. Serve with a side of lentils or greens for balance.

Injera and Doro Wat are more than just food—they represent the soul of Ethiopian cuisine. Share this dish with loved ones and immerse yourself in its history and flavor.