Ethiopian Chicken Stew with Injera (Doro Wot Variation)

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 2 medium Onions. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes.
3. 3Add the 4 cloves of Garlic, minced, and the 1 tablespoon of Ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 3 tablespoons of Berbere Spice Blend and the 2 tablespoons of Tomato Paste. Cook, stirring constantly, for 2 minutes to toast the spices and deepen the flavor.
5. 5Add the cut about 680 g Chicken Thighs to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 to 7 minutes.
6. 6Pour in the 1 cup of Vegetable Broth and the 1 tablespoon of Lemon Juice. Add the 1 teaspoon of Salt and the 0.5 teaspoon of Black Pepper. Stir everything together and bring the mixture to a gentle simmer.
7. 7Reduce the heat to low (121.1°C / 120°C), cover the pot, and let the stew cook for 30 to 40 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 74°C.
8. 8Serve the hot Ethiopian Chicken Stew with the 4 pieces of Injera Bread on the side for dipping.

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