Ethiopian Injera Bowl with Spicy Berbere Chicken and Mango Salsa (Paleo)

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Ingredients

• 1 cup teff flour (Paleo
• friendly)
• 2 cups water, warm
• 1 tbsp oil, for cooking
• 4 boneless, skinless chicken thighs
• 2 tbsp Berbere spice mix
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. Prepare the injera: In a large mixing bowl, whisk together teff flour and water until smooth. Cover and let it rest for at least 2 hours. Pour the mixture into a blender and blend until frothy. Heat a non stick pan over medium heat, pour in 1/3 of the batter, cover and cook for about 5 minutes. Repeat with remaining batter, allowing each injera to cool before stacking them.
2. Season chicken thighs with Berbere spice mix and salt. In a large skillet, heat oil over medium high heat. Sear the chicken on both sides until golden brown, reduce heat to low and cook for another 10 minutes or until fully cooked through. Remove from pan and let rest.
3. In a separate bowl, combine mango, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper. Mix well and let the salsa sit to marinate for 10 minutes.

Chef’s Insight

The combination of Berbere spices and tangy mango salsa brings an explosion of flavor to this Ethiopian feast.

Notes

This recipe requires some planning ahead for the injera preparation.