Ethiopian Brunch Feast: Injera Pancakes with Spicy Berbere Chicken, Shakshuka & Cucumber Salad (Paleo)

Allergens

None

Ingredients

• 2 cups Injera pancake batter
• 1 lb boneless, skinless chicken breasts
• 4 tbsp Berbere spice mix
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp salt
• 1 tsp black pepper
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Fresh cilantro leaves for garnish

Instructions

1. Prepare Injera pancake batter according to the package instructions or recipe. In a small bowl, mix together Berbere spice mix and chicken broth to form a thick paste. Coat chicken breasts with this mixture and let marinate for 30 minutes. Heat olive oil in a large pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and bell pepper, cook for an additional 2 minutes. Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and cook for 10 minutes. Add marinated chicken breasts to the pan, reduce heat, and cover. Cook for about 20 25 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing. In a separate bowl, combine cucumber, red onion, lemon juice, olive oil, and a pinch of salt. Toss to mix well. Cook Injera pancakes according to package instructions or recipe until golden brown and slightly puffy.

Chef’s Insight

To achieve the perfect mouthfeel, make sure to cook the Injera pancakes until they are slightly crispy on the edges but soft in the center.

Notes

For best results, use freshly ground Berbere spice mix. Make sure to rest the marinated chicken before slicing, so it retains its juices and tender texture.