Ethiopian Injera Pancakes with Succulent Chicken Curry & Fresh Avocado Salsa

Allergens

Gluten (in teff flour)

Ingredients

• 1 1/2 cups teff flour (gluten
• free grain native to Ethiopia)
• 3 cups water, room temperature
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite
• sized pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

Instructions

1. Combine teff flour and water in a large mixing bowl, cover with a clean kitchen towel, and let it sit for about 8 hours or overnight to allow the teff to ferment.
2. After fermentation, add salt and mix well until the batter has a smooth consistency without lumps. Let it rest for another hour.
3. Heat a non stick pan over medium heat, add olive oil, and pour about 1/4 cup of the batter onto the pan in a circular motion, spreading it evenly to form a thin pancake. Cook for 2 minutes or until bubbles form on the surface. Flip and cook another 1 2 minutes until done. Repeat with remaining batter.
4. In a separate pan, heat olive oil over medium heat, sauté onion until softened, then add garlic and ginger. Cook for another minute.
5. Add chicken pieces to the pan, seasoning with turmeric, paprika, cumin, cardamom, cinnamon, salt, and pepper. Stir well to coat chicken with the spice mixture. Cook until the chicken is cooked through, about 10 minutes.
6. In a separate bowl, combine diced avocado, cherry tomatoes, and chopped cilantro to prepare the salsa.
7. To serve, place an injera pancake on each plate, top with a generous portion of chicken curry, and spoon the fresh avocado salsa over the top. Enjoy your Ethiopian brunch!

Chef’s Insight

The combination of flavors and textures creates an exotic, satisfying brunch that showcases Ethiopian cuisine at its best.

Notes

This recipe is gluten-free and paleo-friendly. Adjust spices to personal preference for a more mild or robust flavor profile.