Ethiopian Injera Pancakes with Chicken Stew – A Mouthwatering Gluten-Free Feast!

Allergens

Soy (optional, for serving)

Ingredients

• 2 cups teff flour (gluten
• free)
• 4 cups water
• 1/2 tsp salt
• 2 tbsp oil
• 1 lb boneless, skinless chicken breasts
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups tomato puree
• 2 cups vegetable broth
• 1/2 cup cilantro, finely chopped
• 1/2 tsp cardamom powder
• 1/2 tsp cumin powder
• 1/2 tsp paprika

Instructions

1. In a large mixing bowl, combine teff flour and water, whisking until smooth. Cover and let it rest for at least 6 hours or overnight.
2. Add salt to the fermented teff batter and mix well. Heat oil in a large skillet over medium heat and pour a thin layer of batter into the skillet, swirling to cover the entire surface. Cook until bubbles appear on the surface, then flip and cook for another 1 2 minutes. Repeat with remaining batter.
3. In another skillet, cook chicken breasts in a small amount of oil over medium heat until browned on all sides. Transfer to a cutting board and let cool before slicing into bite sized pieces.
4. In the same skillet, sauté onion, garlic, and ginger until fragrant. Add tomato puree, vegetable broth, cardamom, cumin, paprika, and sliced chicken. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in chopped cilantro and let the stew sit for a few minutes before serving.

Chef’s Insight

To achieve the perfect texture for the Injera pancakes, use room-temperature water when making the batter.

Notes

The spices used in this recipe can be adjusted to your desired level of heat or flavor intensity.