Injera with Doro Wat (Ethiopia)

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:

1. 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.

2. 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.