Gluten-Free Ethiopian Injera Pancakes with Spicy Berbere Chicken and Veggies

Allergens

Gluten-free, Nut-free

Ingredients

• 2 cups teff flour (gluten
• free) 4 cups water Salt, to taste 1 tablespoon oil For the Berbere Chicken: 8 boneless chicken pieces 1/3 cup Berbere spice blend Salt, to taste For the Vegetables: 2 cups chopped vegetables (such as bell peppers, onions, and tomatoes) 2 tablespoons oil Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together teff flour, water, and salt. Cover and let sit for 1 hour to allow the teff to ferment and soften.
2. Heat a non stick skillet over medium heat. Pour in about 1/4 cup of the batter, swirling it around to create a thin pancake. Cook until bubbles appear on the surface, then flip and cook until done. Repeat with remaining batter.
3. In a separate bowl, mix Berbere spice blend with salt. Rub onto chicken pieces, ensuring they are evenly coated.
4. Heat oil in a pan over medium heat. Add chicken pieces and cook until golden brown and cooked through. Remove from pan and set aside.
5. In the same pan, add more oil if needed and sauté vegetables until tender. Season with salt and pepper to taste.
6. Serve the Injera pancakes on a platter, stacking them like a house of cards. Top with Berbere chicken, sautéed vegetables, and drizzle with remaining spicy sauce from the pan.

Chef’s Insight

The fermentation process of teff flour is essential for achieving the perfect texture and flavor in Injera pancakes.

Notes

This recipe is gluten-free and perfect for those with dietary restrictions.