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

Prep time

1500 min

Portions

Difficulty

Medium

537

kcal

Nutrition · Per portion

Carbs

47.6 g

Protein

36.3 g

Fat

20.9 g

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

For 2 portions

Step by step

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