Injera with Doro Wat Recipe

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 Here's a recipe for Injera with Doro Wat, a classic Ethiopian dish:


Injera with Doro Wat Recipe

Ingredients:

For Injera:

  • 2 cups teff flour
  • 3 cups water
  • 1/2 teaspoon salt

For Doro Wat:

  • 1 kg chicken, cut into pieces
  • 2 large onions, finely chopped
  • 1/4 cup niter kibbeh (spiced clarified butter)
  • 3 tablespoons berbere spice
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup chicken broth
  • Salt to taste

Instructions:

For Injera:

  1. Mix Batter:
    • In a large bowl, mix teff flour with water and let it sit for at least 12 hours or overnight. The batter should be thin and have a pancake batter consistency.
  2. Cook Injera:
    • Heat a non-stick skillet or griddle. Pour a ladle of batter onto the skillet, spreading it in a circular motion to form a thin pancake. Cook until bubbles form on the surface and the edges lift.
  3. Serve:
    • Injera is ready when the surface is full of holes. Remove from the skillet and repeat with the remaining batter.

For Doro Wat:

  1. Sauté Onions:
    • In a large pot, sauté chopped onions in niter kibbeh (spiced clarified butter) until golden brown.
  2. Add Spices:
    • Add berbere spice, minced garlic, and minced ginger. Cook for a few minutes to release the flavors.
  3. Add Chicken:
    • Add chicken pieces and coat them with the spice mixture.
  4. Pour Broth:
    • Pour in chicken broth and season with salt. Bring to a simmer, cover, and cook until the chicken is tender.
  5. Serve:
    • Serve Doro Wat over injera, and enjoy this traditional Ethiopian dish.

Injera with Doro Wat is a quintessential Ethiopian dish, where the spongy injera serves as the perfect accompaniment to the spicy chicken stew. The rich flavors and unique textures make it a delightful and satisfying meal, capturing the essence of Ethiopian cuisine. Enjoy!

 

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