Ethiopian Lunch: Authentic Paleo Injera Bowl with Doro Wat and Atkilt Wot

Allergens

Gluten-free, Dairy-free (check the ingredients for berbere spice mix)

Ingredients

• 2 cups teff flour (gluten
• free)
• 3 cups water
• Salt to taste
• 4 large eggs
• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken thighs
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon fenugreek leaves (crushed)
• 2 cups chopped collard greens or kale
• 1/2 cup diced tomatoes
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon berbere spice mix
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Prepare the Injera: Combine teff flour and water in a large bowl, cover, and let sit overnight. Add salt and blend until smooth using an immersion blender or whisk. Preheat a non stick skillet or griddle over medium heat, pour 1/4 cup of the batter, and swirl it around to create a thin pancake. Cook for 2 3 minutes per side until the surface is dry and the edges start to lift. Repeat with remaining batter.
2. Prepare the Doro Wat: In a large skillet or pot, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic, coriander, ginger, fenugreek leaves, and berbere spice mix. Stir for 1 minute. Add chicken thighs, stir to coat with the spices, and cook for 3 minutes per side. Add water or broth to cover the chicken by 1 inch, bring to a boil, then reduce heat and simmer until fully cooked, about 20 25 minutes.
3. Prepare the Atkilt Wot: In another skillet or pot, heat olive oil over medium heat. Add onion and sauté until translucent. Add collard greens or kale, diced tomatoes, salt, and pepper. Cook for 8 10 minutes until vegetables are tender.

Chef’s Insight

The combination of spices in the berbere mix gives the Doro Wat its unique flavor, while the tangy collard greens or kale balance the dish perfectly.

Notes

This Paleo Injera Bowl recipe ensures that those following a gluten-free or dairy-free diet can enjoy authentic Ethiopian flavors.