Injera + Doro Wat

🍛 Injera + Doro Wat Recipe

Prep Time: 30 minutes (plus 24–48 hours fermenting for injera)
Cook Time: 1 hour 30 minutes
Total Time: About 2 days (including fermentation)
Servings: 6

Injera (Ethiopian Flatbread)

Ingredients

• 2 cups teff flour (or a mix of teff and all-purpose flour)

• 2 ½ cups water

• Pinch of salt

• Oil for cooking
  

Directions

1. Mix and Ferment: In a large bowl, whisk teff flour and water until smooth. Cover loosely and let sit at room temperature for 24–48 hours to ferment — it should develop a slightly sour aroma and small bubbles.

2. Add Salt and Adjust: Stir in salt and a splash more water if too thick (batter should be thin like pancake batter).

3. Cook the Injera: Heat a nonstick pan over medium heat. Pour about ½ cup of batter into the pan and swirl to spread evenly. Cover and cook for 2–3 minutes (do not flip). Bubbles will form and the surface will look set.

4. Cool and Store: Transfer to a plate and cover with a cloth to keep soft. Repeat until all batter is used.
   

🍗 Doro Wat (Spicy Chicken Stew)

Ingredients

• 2 lbs chicken drumsticks or thighs (skin removed)

• 2 tablespoons lemon juice

• 2 large onions (finely chopped)

• ¼ cup niter kibbeh (Ethiopian spiced butter) or regular butter

• 3 tablespoons berbere spice mix

• 3 cloves garlic (minced)

• 1 tablespoon ginger (grated)

• 2 tablespoons tomato paste

• 1 cup chicken stock or water

• 2 boiled eggs (optional but traditional)

• Salt to taste
  

Directions

1. Marinate the Chicken: Rub chicken with lemon juice and a pinch of salt. Set aside for 15 minutes.

2. Caramelize the Onions: In a dry pot over low heat, cook chopped onions (without oil) for 10–15 minutes until soft and golden. Stir often to prevent burning.

3. Build the Base: Add niter kibbeh (or butter), garlic, and ginger. Stir in berbere spice and tomato paste. Cook for 5 minutes to bloom the flavors.

4. Simmer the Stew: Add chicken pieces and stir to coat them in the spicy mixture. Pour in chicken stock, cover, and simmer on low for 45–60 minutes until chicken is tender and sauce is thick.

5. Finish and Serve: Add boiled eggs (optional) and simmer another 5 minutes. Serve hot with soft injera — tear, scoop, and savor!