Delectable Ethiopian Keto Injera Rolls Stuffed with Spicy Chicken

Allergens

Eggs, Nuts (Almond)

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 4 large eggs
• 1 3/4 cups unsweetened almond milk
• 1 tbsp apple cider vinegar
• 2 tsp baking soda
• 1 tsp sea salt
• 1 tbsp avocado oil Filling:
• 1 lb boneless, skinless chicken breasts
• 1/4 cup avocado oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Prepare the injera dough by whisking together almond flour, coconut flour, eggs, almond milk, apple cider vinegar, baking soda, and salt in a large bowl. Let it rest for 30 minutes.
2. Heat avocado oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and ginger. Cook for another minute.
3. Add chicken breasts to the skillet and cook until browned on all sides. Stir in cumin, paprika, cardamom, cinnamon, cloves, chicken broth, and lemon juice. Season with salt and pepper. Simmer until the chicken is cooked through. Remove from heat and let cool.
4. Preheat a non stick griddle or panini press to medium heat. Cook the injera dough in small portions, flipping once, until golden brown and cooked through. Repeat until all dough has been used.
5. Slice the cooked injera into rectangles. Place a portion of spicy chicken on one side of each injera rectangle, leaving space for rolling.
6. Roll up the injera with the chicken filling, creating a tight roll. Secure with toothpicks if needed.
7. Serve immediately, garnished with fresh cilantro leaves.

Chef’s Insight

This dish showcases the perfect fusion of Ethiopian flavors and keto-friendly ingredients, making it a delicious and satisfying meal option.

Notes

Feel free to adjust the spiciness of the chicken filling according to your preference.