Ethiopian Dinner: Injera and Spiced Chicken Wet Beef Stew (Tikib)

Allergens

Gluten (teff flour), Dairy (clarified butter)

Ingredients

• 2 cups teff flour (gluten
• free)
• 1 1/2 cups water
• 1/2 teaspoon salt
• 3 tablespoons clarified butter or oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 pounds beef stew meat, cut into bite
• sized pieces
• 1 cup chicken broth
• 1/2 cup red wine (optional)
• 1 tablespoon berbere spice blend
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions

1. Prepare the injera dough by combining teff flour, water, and salt in a bowl. Mix until smooth, cover with a damp cloth, and let it rest for 30 minutes.
2. In a large skillet, heat clarified butter or oil over medium heat. Add onions, garlic, and ginger, and sauté until softened and fragrant.
3. Add beef to the skillet and cook until browned. Pour in chicken broth and red wine (if using), then stir in berbere spice blend, cumin, coriander, salt, and pepper. Bring to a simmer, cover, and cook for 1 hour or until the beef is tender.
4. While the stew simmers, prepare injera by pouring a thin layer of the dough onto a preheated griddle. Cook until small holes appear on the surface, then flip and cook for another minute. Repeat with the remaining dough.
5. To serve, place a layer of injera on each plate, followed by a generous scoop of spiced beef stew. Garnish with fresh cilantro or parsley.

Chef’s Insight

Injera, a fermented sourdough flatbread, is the cornerstone of Ethiopian cuisine and pairs perfectly with hearty stews.

Notes

This recipe is gluten-free and can be easily adapted for dairy-free or vegetarian diets.