Ethiopian Injera Bites with Spicy Chicken and Berbere Sauce (Keto-Friendly)
Discover this delicious and authentic Ethiopian recipe for Injera Bites with Spicy Chicken and Berbere Sauce, expertly adapted for a keto-friendly diet. Experience the rich flavors of Ethiopia while staying within your dietary restrictions!
Allergens
Almond, Eggs, Coconut
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup unsweetened almond milk
- 2 large eggs
- 1 tbsp olive oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 lb boneless, skinless chicken thighs
- 2 cups chopped kale or collard greens
- 1/4 cup Berbere spice mix
- 1 tbsp olive oil (for cooking)
Instructions
- Prepare the injera batter by whisking together almond flour, coconut flour, almond milk, eggs, olive oil, baking soda, and salt in a bowl. Cover and let sit for at least 2 hours to develop a fluffy texture. Season the chicken thighs with half of the Berbere spice mix, ensuring they are evenly coated. In a large skillet, heat olive oil over medium heat and add the chicken. Cook until golden brown on both sides and cooked through. Remove from skillet and set aside. In the same skillet, cook chopped kale or collard greens with the remaining Berbere spice mix until wilted and fragrant. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spoon 1/4 cup portions of injera batter onto the prepared baking sheet, spaced evenly apart. Bake for 15 20 minutes or until golden brown and slightly crispy. Slice the cooked chicken into bite sized pieces. Assemble the Injera Bites by placing a piece of spicy chicken on each injera square, followed by a spoonful of Berbere infused greens.
Chef’s Insight
The key to perfect Injera Bites lies in the preparation of the injera batter and ensuring it rises properly before baking.
Notes
This recipe is designed to appeal to a keto diet audience while also being accessible and enjoyable for non-keto followers.