Doro Wat (Chicken Stew) with Injera (Egg-Free)
A rich and flavorful Ethiopian chicken stew, served with homemade injera (sourdough flatbread) made without eggs.
Ingredients
- 8 pieces Chicken Drumsticks
- 3 large Onions
- 6 cloves Garlic
- 2 tablespoons Ginger
- 4 tablespoons Berbere Spice Blend
- 4 tablespoons Niter Kibbeh (Spiced Clarified Butter)
- 2 tablespoons Tomato Paste
- 2 cups Chicken Broth
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt
- 2 cups Teff Flour
- 3 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Finely chop onions and cook in a large pot with niter kibbeh until caramelized, about 30 minutes, stirring frequently.
- 2Add minced garlic and ginger, cook for 2 minutes more.
- 3Stir in berbere spice blend and tomato paste, cook for 5 minutes, stirring constantly.
- 4Add chicken drumsticks, chicken broth, lemon juice, and salt. Bring to a simmer.
- 5Reduce heat to low, cover, and simmer for 1.5-2 hours, or until chicken is very tender and falling off the bone.
- 6For the injera, mix teff flour and water in a bowl until smooth. Let it sit for 24-48 hours to ferment.
- 7Heat a large, flat griddle or crepe pan. Pour a thin layer of the injera batter onto the hot surface.
- 8Cook until small bubbles form on the surface and the injera is cooked through, about 2-3 minutes. Do not flip.
- 9Serve doro wat hot with injera.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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