Main course

Injera with Doro Wat

Name: Injera with Doro Wat
Total time: 1500 min
Yield: 2
Ingredients: 100 g Teff flour; 150 ml Water; 0.25 kg Chicken thighs; 1 Stk Onions; 2 Stk Garlic cloves; 1 cm Ginger; 1 tbsp Berbere; 0.75 tbsp Tomato paste; 20 g Butter; Eggs 1 pc hard-boiled; 0.5 tbsp Lime juice; 30 ml Red wine; 0.5 tsp Iodized salt; 0.25 tsp Pepper

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Prep time

1500 min

Portions

Difficulty

Medium

Calories

537 kcal

Nutrition

Per portion

Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.

537

kcal

Carbs

48g

Protein

36g

Fat

21g

Ingredients

For 2 portions

Teff flourOr: Buckwheat flour
100 g
Water
150 ml
Chicken thighs
¼ kg
Onions
1 Stk
Garlic cloves
2 Stk
Ginger
1 cm
BerbereOr: Curry powder
1 tbsp
Tomato paste
¾ tbsp
ButterOr: Ghee
20 g
Eggs 1 pc hard-boiled
as needed
Lime juice
½ tbsp
Red wine
30 ml
Iodized salt
½ tsp
Pepper
¼ tsp

Method

Step by step

1
Whisk teff flour with water and 0.5 tsp salt, cover and ferment 24 hours at room temperature.
2
Heat pan, brush thinly with oil.
3
Pour batter in like crêpes, distribute by swirling.
4
Steam covered 2 minutes until bubbles appear on top, do not flip.
5
Finely chop onions and dry-fry in a pot for 20 minutes, then add butter.
6
Stir in berbere and tomato paste, briefly toast.
7
Add garlic and ginger.
8
Add chicken, wine and some water.
9
Braise 60 minutes over low heat, season.
10
Arrange with hard-boiled eggs on injera and eat with hands.

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Main course

Injera with Doro Wat

Per portion

For 2 portions

Step by step

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