Doro Wat (Chicken Stew) with Injera (Teff Flatbread)

Ingredients

• 8 pieces Chicken drumsticks
• 2 medium Red onions
• 4 tablespoons Berbere spice blend
• 1/4 cup Niter Kibbeh (Spiced clarified butter)
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato paste
• 2 cups Chicken broth
• 4 halved Hard-boiled eggs
• 2 cups Teff flour
• 3 cups Water
• 1 teaspoon Salt

Instructions

1. 1Finely chop the 2 medium red onions. Place a large heavy-bottomed pot over medium heat (350°F/175°C). Add the 1/4 cup Niter Kibbeh and the chopped red onions. Cook, stirring occasionally, for 10-15 minutes until the onions are softened and golden brown.
2. 2Add the 4 cloves of minced garlic, 1 tablespoon of minced ginger, and 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 2-3 minutes until fragrant.
3. 3Stir in the 4 tablespoons of Berbere spice blend and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 8 pieces of chicken drumsticks to the pot. Sear the chicken on all sides for about 5 minutes total, until lightly browned.
5. 5Pour in the 2 cups of chicken broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
6. 6During the last 15 minutes of the chicken cooking time, gently place the 4 halved hard-boiled eggs into the stew to warm them through.
7. 7To make the injera, combine the 2 cups of teff flour, 3 cups of water, and 1 teaspoon of salt in a bowl. Whisk until you have a smooth batter with no lumps. Cover the bowl and let the batter ferment at room temperature for at least 24 hours, or up to 48 hours.
8. 8Heat a 10-inch non-stick skillet or crepe pan over medium heat (350°F/175°C). Once hot, pour about 1/2 cup of the fermented teff batter onto the skillet. Immediately swirl the pan to spread the batter thinly and evenly into a circle. Cook for 3-5 minutes, without flipping, until small bubbles appear all over the surface and the edges begin to lift slightly.
9. 9Carefully slide the cooked injera from the skillet onto a plate. Let it cool slightly before serving. Serve the Doro Wat with the injera.

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