Injera with Doro Wat | Ethiopia

Injera Ingredients:

• 2 cups teff flour
• 2 cups water
• Pinch of salt
• 1/2 tsp active dry yeast (optional, for faster fermentation)

Doro Wat Ingredients:

• 1 whole chicken, cut into pieces
• 2 onions, finely chopped
• 1/4 cup niter kibbeh (Ethiopian spiced butter) or regular butter
• 2 tbsp berbere spice mix
• 1 tbsp paprika
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 1/4 cup tomato paste
• 2 cups chicken broth or water
• Salt to taste
• 4 hard-boiled eggs, peeled

Injera Instructions:

1. Mix the teff flour, water, and salt in a large bowl. Cover and let it ferment at room temperature for 2-3 days, until bubbles form and it has a slightly sour smell.
2. Heat a non-stick skillet over medium heat. Pour a thin layer of the batter into the skillet, swirling to spread it evenly.
3. Cook until bubbles form on the surface and the edges lift from the pan, about 2-3 minutes. Do not flip. Remove and let cool.

Doro Wat Instructions:

1. Heat the niter kibbeh or butter in a large pot over medium heat. Add the onions and cook until caramelized.
2. Stir in the garlic, ginger, berbere spice mix, and paprika, cooking for 2-3 minutes.
3. Add the tomato paste and cook for another 5 minutes.
4. Pour in the chicken broth or water, and bring to a simmer.
5. Add the chicken pieces, cover, and cook for 30-40 minutes, until the chicken is tender.
6. Add the hard-boiled eggs and simmer for another 10 minutes.
7. Serve the Doro Wat over Injera.