Doro Wat (Chicken Stew) with Teff Injera

Ingredients

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

Instructions

1. 1Finely chop the 2 medium red onions. In a large, heavy-bottomed pot, heat the 4 tablespoons of Niter Kibbeh over medium heat (350°F / 175°C). Add the finely chopped red onions and cook, stirring occasionally, until they are softened and translucent, about 8-10 minutes.
2. 2Mince the 6 cloves of garlic and grate the 1 tablespoon of ginger. Add the minced garlic and grated ginger to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant.
3. 3Stir in the 2 tablespoons of tomato paste and the 4 tablespoons of berbere spice blend. Cook, stirring constantly, for 2-3 minutes until the spices are fragrant and the tomato paste has darkened slightly.
4. 4Add the 8 pieces of chicken drumsticks and the 2 cups of chicken broth to the pot. Stir everything to combine. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. 5While the stew is simmering, prepare the injera batter. In a bowl, combine the 2 cups of teff flour, 3 cups of water, and 1 teaspoon of salt. Whisk until smooth. Cover the bowl and let the batter ferment at room temperature for at least 24 hours. The batter will become bubbly and slightly sour.
6. 6After the batter has fermented, heat a large, non-stick griddle or crepe pan over medium-high heat (400°F / 200°C). Once the pan is hot, pour about 1/4 cup of the injera batter onto the center of the pan. Quickly swirl the pan to spread the batter into a thin, even circle, about 8-10 inches in diameter. Cook for 2-3 minutes, or until small bubbles appear all over the surface and the edges look dry.
7. 7Carefully flip the injera using a spatula and cook for another 30 seconds to 1 minute on the other side. Slide the cooked injera onto a plate. Repeat with the remaining batter to make 3-4 more injeras.
8. 8To serve, place a piece of injera on each plate. Spoon the Doro Wat chicken stew over the injera. Garnish each serving with the 4 halves of hard-boiled eggs.

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