Ethiopian Lunch: Spicy Berbere Chicken with Collard Greens and Injera (Paleo-Friendly)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp berbere spice mix
• 2 tbsp avocado oil
• 4 cups collard greens, chopped
• 1 cup water
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 large injera flatbread (see recipe below) Berbere Spice Mix:
• 2 tbsp paprika
• 2 tsp ground ginger
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp cardamom
• 1/4 tsp allspice
• Salt, to taste Injera Flatbread:
• 1 1/2 cups teff flour
• 3 cups water
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/2 teaspoon yeast

Instructions

1. In a large bowl, mix the berbere spice mix ingredients together and set aside.
2. Cut chicken thighs into bite sized pieces and toss with
3. 5 tablespoons of the berbere spice mix, salt, and pepper. Let marinate for at least 30 minutes or up to overnight.
4. In a large pan over medium heat, cook the marinated chicken in avocado oil until cooked through and golden brown, about 8 10 minutes. Remove from pan and set aside.
5. In the same pan, add collard greens, water, and remaining berbere spice mix. Cook for 5 7 minutes or until greens are tender. Season with salt and pepper to taste.
6. For the injera flatbread, combine teff flour, water, salt, lemon juice, and yeast in a bowl. Cover and let sit for 1 2 hours until it has risen. Cook on a griddle or skillet over medium heat until bubbles form and it's golden brown.
7. To serve, place injera on a large platter, spoon collard greens and chicken over the top, and garnish with a sprinkle of berbere spice mix.

Chef’s Insight

To really impress your guests, learn some basic Amharic phrases to describe the dishes as you serve them. This will add an authentic touch to the dining experience.

Notes

If you prefer a milder dish, reduce the amount of berbere spice mix used in the recipe.