Ethiopian Injera Paleo Lunch: Gluten-Free Teff Flatbread with Spicy Berbere Chicken and Veggie Medley
This recipe is a delicious and easy-to-follow guide for creating an Ethiopian Injera flatbread with spicy Berbere chicken and veggie medley. Suitable for paleo diets and gluten-free, this dish offers a unique dining experience with mouthwatering flavors and textures that will satisfy your senses.
Allergens
Gluten-free, Dairy-free, Nut-free
Ingredients
- 2 cups teff flour
- 4 cups water
- 1 tsp salt
- 4 boneless chicken thighs
- 2 tbsp Berbere spice mix
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 cups kale, chopped
- 1 bell pepper, diced
- 2 tbsp olive oil
- Fresh herbs for garnish (optional)
Instructions
- In a large bowl, whisk together teff flour and water until smooth. Cover and let sit overnight.
- The next day, stir in salt and cook the injera batter on medium heat, stirring constantly, until it thickens. Set aside to cool.
- Marinate chicken with Berbere spice mix for 1 hour.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
- Add carrots, kale, and bell pepper to the skillet. Cook until veggies are tender. Set aside.
- Grill or pan fry chicken until cooked through. Slice into strips.
- Prepare injera by pouring batter onto a hot griddle and cook until bubbles form on the surface.
- Serve injera with chicken and veggie medley on top, garnished with fresh herbs if desired.
Chef’s Insight
The key to perfect injera lies in the batter consistency and cooking time
Notes
This recipe is suitable for paleo and gluten-free diets. The Injera flatbread can be prepared ahead of time for a quicker meal prep.