Ethiopian Injera Bowl: Spicy Berbere Chicken, Shiro Stew & Atkilt Wot

Allergens

Contains no common allergens unless specified.

Ingredients

• 250g Chicken Breast, cut into bite
• sized pieces 1 tablespoon Berbere Spice Mix Salt to taste 1 cup Teff Flour 1/4 teaspoon Salt 1 tablespoon Vegetable Oil 1/2 cup Red Lentils, washed and drained 1/4 cup Onion, finely chopped 1/4 cup Tomato Paste 2 tablespoons Vegetable Oil 1/4 teaspoon Salt 1/4 teaspoon Ground Ginger 1/4 teaspoon Ground Cumin 2 cups Water, for cooking

Instructions

1. a. In a bowl, mix the chicken pieces with the Berbere spice mix and salt to taste. Let it marinate for 30 minutes. b. Prepare the injera by combining teff flour and salt in a bowl. Gradually add water, stirring continuously until a smooth batter forms. Cover and let the batter rest for at least an hour. Cook the injera on a griddle or skillet over medium heat. c. In a large pan, heat 1 tablespoon of vegetable oil and cook the marinated chicken pieces over medium heat for about 10 minutes, until cooked through. Set aside. d. In another pan, heat 2 tablespoons of vegetable oil. Sauté the onions until translucent. Add the lentils, tomato paste, salt, ginger, and cumin. Cook for a few minutes, then add water to cover the lentils. Simmer until the lentils are soft and cooked through, about 20 minutes. e. Assemble your injera bowl by placing a piece of injera on a plate, top with the chicken, shiro stew, and atkilt wot. Garnish with fresh herbs if desired.

Chef’s Insight

The blend of flavors and textures in this dish make it an unforgettable Ethiopian dining experience.

Notes

Use fresh ingredients for the best flavor and texture.