Ethiopian Injera Bowl with Chicken Stew and Atkilt Wot (Paleo-Friendly)

Allergens

None, but consider using gluten-free teff flour if necessary.

Ingredients

• 1 cup teff flour
• 2 cups water
• Salt, to taste
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp cardamom
• 1 cup diced carrots
• 1 cup chopped kale
• Salt and pepper, to taste

Instructions

1. Prepare the Injera: Mix teff flour and water in a bowl until well combined. Cover and let rest for at least 2 hours or overnight. Add salt to taste and whisk until smooth. Heat a non stick skillet over medium heat, pour 1/4 cup of batter, swirl it around, and cook until holes appear on the surface. Repeat with remaining batter.
2. In a large pan, heat olive oil over medium heat. Add chicken thighs and cook until browned on all sides. Remove from the pan and set aside.
3. In the same pan, sauté onion, garlic, ginger, cinnamon, nutmeg, and cardamom until fragrant.
4. Add diced carrots and chopped kale to the pan. Cook for 5 minutes or until vegetables are tender.
5. Return chicken to the pan and cook through. Season with salt and pepper.
6. Assemble the Injera Bowl: Place a soft injera pancake on a plate, top with the chicken stew and Atkilt Wot, then garnish with fresh herbs.

Chef’s Insight

The combination of flavors and textures in this dish makes it a satisfying and unique Paleo meal.

Notes

Use fresh ingredients for the best results.