Gluten-Free Doro Wat with Injera (Teff Flatbread)

Instructions

1. 1Finely chop the 2 medium 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 chopped red onions and cook, stirring occasionally, for 10-15 minutes, until they are softened and lightly browned.
2. 2Add the 3 tablespoons of Berbere Spice Blend and the 2 tablespoons of Tomato Paste to the pot with the onions. Cook, stirring constantly, for 2-3 minutes until fragrant. Be careful not to burn the spices.
3. 3Add the 8 pieces of Chicken Drumsticks to the pot. Sear the chicken pieces on all sides for about 5-7 minutes until lightly browned.
4. 4Pour in the 1 cup of Chicken Broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes. The chicken should be starting to tenderize.
5. 5While the chicken stews, prepare the injera batter. In a medium bowl, combine the 2 cups of Teff Flour, 3 cups of Water, and 1/2 teaspoon Salt. Whisk until smooth, then cover the bowl and let it sit at room temperature to ferment for 2-3 days. It should become bubbly and slightly sour.
6. 6After the initial 30 minutes of stewing, gently place the 4 large Hard-Boiled Eggs into the pot with the chicken. Cover the pot again and continue to cook for another 15 minutes, allowing the eggs to warm through and the chicken to finish cooking. The chicken is done when it is tender and reaches an internal temperature of 74°C.
7. 7To cook the injera, heat a lightly oiled flat griddle or non-stick pan over medium-high heat (204.4°C/200°C). Once hot, pour about 1/2 cup of the fermented teff batter onto the griddle, swirling the pan to create a thin, round pancake. Cook for 2-3 minutes until the surface is covered with small bubbles and the edges look dry. Flip carefully and cook for another 1-2 minutes until lightly golden. Repeat with the remaining batter, keeping cooked injera warm.

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