Keto Ethiopian Brunch: Injera Pancakes with Spicy Chicken Stew (Yebeg Wot) & Avocado Salsa

Allergens

Almonds (almond flour), Eggs

Ingredients

• 1 1/2 cups almond flour
• 3 large eggs
• 1 cup coconut milk
• 1 tsp apple cider vinegar
• Salt, to taste
• 2 tbsp avocado oil
• 1 lb boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp berbere spice mix
• 1/2 cup chicken broth
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup cilantro leaves, chopped
• Lime wedges, for serving

Instructions

1. In a large bowl, whisk together almond flour, eggs, coconut milk, apple cider vinegar, and salt. Let the batter rest for 10 minutes.
2. Heat a non stick skillet over medium heat. Add 1 tbsp of avocado oil and pour in 1/3 cup of the batter. Cook until bubbles appear on the surface and the edges are golden brown. Flip and cook the other side until golden. Repeat with the remaining batter.
3. In a large pan, heat 1 tbsp of avocado oil over medium high heat. Add onion and garlic, sauté until softened. Stir in ginger and berbere spice mix.
4. Add chicken breasts to the pan, cook for 2 minutes per side. Pour in chicken broth and cover. Reduce heat to low and simmer for 15 20 minutes, or until chicken is cooked through. Slice into bite sized pieces.
5. In a bowl, combine avocado, cherry tomatoes, and cilantro. Season with salt and lime juice to taste.
6. To serve, place two injera pancakes on each plate, top with sliced chicken and spicy sauce, then scoop a generous dollop of avocado salsa. Garnish with extra cilantro leaves and lime wedges.

Chef’s Insight

The combination of fluffy injera, spicy chicken stew, and cooling avocado salsa creates a perfect harmony of textures and flavors that will delight your senses.

Notes

This recipe is designed to be both Keto-friendly and low in carbs. It's also gluten-free due to the use of almond flour instead of wheat-based ingredients.