Ethiopian Injera Bowl with Spicy Chicken and Atkilt Wot – Gluten-Free Paleo Recipe
This Paleo-friendly Ethiopian Injera Bowl recipe features tender spiced chicken and a tangy vegetable stew served atop a soft injera pancake. It is easy to prepare, gluten-free, and packed with flavor, making it an ideal choice for those following the Paleo diet. With a focus on mouthfeel, aroma, and cinematic plating appeal, this dish is perfect for impressing guests or enjoying a satisfying meal at home.
Allergens
Gluten (from teff flour), chicken
Ingredients
- 1. 2 cups teff flour 2. 3 1/2 cups water 3. 1 tablespoon oil 4. 1 teaspoon salt 5. 1 pound chicken thighs 6. 2 teaspoons berbere spice mix 7. 2 cups assorted vegetables (carrots, potatoes, onions) 8. 3 garlic cloves 9. 1 tablespoon ginger root 10. 1 cup water or chicken broth 11. Fresh cilantro leaves for garnish
Instructions
- Prepare the injera pancakes by mixing teff flour, water, and salt in a large bowl. Allow the batter to rest for at least 30 minutes before cooking.
- Heat oil in a large pan over medium heat. Add chicken thighs and cook until browned on both sides.
- Reduce heat to low, cover, and let simmer for 15 20 minutes or until cooked through. Remove from the pan and set aside.
- In a separate pan, sauté assorted vegetables in a bit of oil until slightly softened.
- Add berbere spice mix, minced garlic, and ginger to the vegetables. Cook for 2 3 minutes, stirring frequently.
- Pour water or chicken broth into the vegetable mixture, cover, and let simmer until the vegetables are tender.
- To assemble, place an injera pancake on a large serving plate, top with spiced chicken and atkilt wot. Garnish with fresh cilantro leaves.
Chef’s Insight
Injera is a versatile dish that can be enjoyed with various toppings and sides, making it perfect for customizing to your taste preferences.
Notes
Be sure to use teff flour specifically labeled as gluten-free for this recipe.