Keto Ethiopian Injera Bowl with Chicken Berbere Stew and Avocado Salsa

Allergens

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Ingredients

• 1 cup coconut flour
• 3 large eggs
• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• Salt, to taste
• 1 tablespoon olive oil
• 2 cups diced chicken breast
• 1/2 cup berbere spice mix
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. In a large bowl, whisk together coconut flour, eggs, almond milk, vinegar, and salt. Allow the batter to rest for 5 minutes.
2. Heat olive oil in a non stick pan over medium heat. Pour the batter into the pan, spreading it evenly. Cook until bubbles form on the surface and edges are golden brown, about 3 minutes. Flip and cook the other side until golden. Repeat to make two injera.
3. In a separate pan, cook chicken with berbere spice mix until fully cooked and tender. Set aside.
4. Combine avocado, cherry tomatoes, red onion, cilantro, and parsley in a bowl. Toss gently to mix.
5. Assemble the injera bowls by folding each injera into a triangle and placing them in individual serving plates. Top with chicken berbere stew and avocado salsa. Enjoy!

Chef’s Insight

The key to perfect injera is in the batter consistency and cooking time. Don't hesitate to experiment until you find your desired texture.

Notes

Feel free to adjust the spiciness of the berbere spice mix according to your preference.