Ethiopian Lunch: Spiced Chicken Stew with Injera and Veggie Platter (Paleo)

Allergens

Gluten (from teff flour)

Ingredients

• 1 whole free
• range chicken, cut into pieces
• 2 tablespoons Ethiopian berbere spice blend
• 4 cups bone broth
• 1 cup tomato paste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup teff flour
• 2 cups water
• Assorted fresh veggies for the platter
• Olive oil for cooking

Instructions

1. Marinate the chicken pieces in a blend of berbere spice, salt, and pepper overnight or for at least 4 hours.
2. In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger, sautéing until fragrant and softened.
3. Stir in tomato paste, bone broth, cinnamon, and cloves. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add marinated chicken pieces to the pot, submerging them in the sauce. Cook on low heat for 35 40 minutes or until cooked through.
5. While the stew is cooking, prepare the injera. In a large bowl, mix teff flour and water to form a thick batter. Cover and let it ferment at room temperature overnight or for at least 12 hours. Then, cook in a non stick skillet over medium heat until the surface is covered with small holes.
6. Arrange the injera on a large platter and pour the chicken stew over the top, ensuring that each serving gets a piece of chicken.
7. Serve the dish with a vibrant veggie platter on the side, featuring ingredients like carrots, cucumber, bell peppers, and cherry tomatoes.

Chef’s Insight

The combination of flavors and textures in this Ethiopian Lunch dish is truly unique and sure to impress your guests.

Notes

Be sure to marinate the chicken for at least 4 hours to infuse flavor.