Doro Wat with Injera (Egg-Free)

Ingredients

• 8 Chicken drumsticks
• 2 large Red onions
• 4 tablespoons Berbere spice mix
• 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 6 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato paste
• 2 cups Chicken broth
• 8 pieces Injera bread
• 1 tablespoon Vegan butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the 2 large red onions. Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 4 tablespoons of Niter Kibbeh and melt it. Add the finely chopped red onions and cook, stirring occasionally, until they are softened and slightly browned, which should take about 15 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 4 tablespoons of Berbere spice mix and the 2 tablespoons of tomato paste. Cook for 2-3 minutes, stirring constantly, to toast the spices and paste without burning.
4. 4Add the 8 chicken drumsticks to the pot. Turn the chicken pieces to coat them thoroughly with the spice mixture.
5. 5Pour in the 2 cups of chicken broth. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 74°C.
6. 6While the stew simmers, prepare the injera. Place a non-stick skillet over medium-high heat (204.4°C / 200°C). Add the 1 tablespoon of vegan butter and let it melt. Place one piece of injera bread in the skillet and cook for 1-2 minutes per side until lightly golden and warmed through. Repeat with the remaining 7 pieces of injera bread.
7. 7Serve the hot Doro Wat immediately with the warmed injera bread on the side.

Substitutions

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