Gluten-Free Doro Wat with Injera
A hearty and flavorful Ethiopian chicken stew (Doro Wat) served with gluten-free injera bread, perfect for a satisfying lunch.
Ingredients
- 8 pieces Chicken drumsticks
- 2 medium Red onions
- 4 tablespoons Berbere spice blend
- 4 tablespoons Niter Kibbeh (spiced clarified butter)
- 6 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Tomato paste
- 4 Hard-boiled eggs
- 4 Gluten-free injera bread
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, sauté chopped red onions in niter kibbeh until softened and slightly browned.
- 2Add minced garlic, grated ginger, and tomato paste to the pot and cook for 2-3 minutes until fragrant.
- 3Stir in berbere spice blend and cook for another minute.
- 4Add chicken drumsticks to the pot and coat them well with the spice mixture.
- 5Add water to the pot until the chicken is mostly covered. Bring to a simmer, then reduce heat and cook for 45-60 minutes, or until the chicken is tender and cooked through.
- 6About 15 minutes before serving, add hard-boiled eggs to the stew to warm through.
- 7Serve the Doro Wat hot with gluten-free injera bread.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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