Main Course · Dinner · African ·

Traditional Ethiopian Injera with Doro Wat and Misir Wot

Name: Traditional Ethiopian Injera with Doro Wat and Misir Wot
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Teff flour, 2 cups; All-purpose flour, 1 cup; Water, 3 cups; Salt, 1/4 tsp; Chicken, cut into pieces, 2 lbs; Onions, finely chopped, 2 large; Berbere spice, 5 tbsp; Niter kibbeh (spiced clarified butter), 1/4 cup; Tomato paste, 1/4 cup; Garlic, minced, 4 cloves; Ginger, grated, 1-inch piece; Chicken broth, 3 cups; Hard-boiled eggs, peeled, 4; Red lentils, rinsed, 1 1/2 cups; Onion, chopped, 1 large; Olive oil, 2 tbsp; Garlic, minced, 2 cloves; Ginger, grated, 1 tbsp; Berbere spice, 2 tbsp; Tomato paste, 1/4 cup; Vegetable broth, 3 cups

Enjoy an authentic taste of Ethiopia with this rich and spicy chicken stew (Doro Wat), served alongside a hearty lentil dish (Misir Wot), all on the traditional teff flatbread (Injera).

4.2(650 reviews)

·By Ethan Brooks·July 29, 2025

Traditional Ethiopian Injera with Doro Wat and Misir Wot — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Injera

For the Doro Wat

For the Misir Wot

Nutrition

Per serving

Calories: 679 kcal
Protein: 64 g
Carbs: 88.83 g
Fat: 27.17 g
Fiber: 8.83 g

Whole recipe

Total

Calories: 4073 kcal
Protein: 384 g
Carbs: 533 g
Fat: 163 g
Fiber: 53 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Teff flour 2 cups	908	28	184	6	16
All-purpose flour 1 cup	455	13	95	1	3
Water 3 cups	0	0	0	0	0
Salt 1/4 tsp	0	0	0	0	0
Chicken, cut into pieces 2 lbs	1352	230	0	54	0
Onions, finely chopped 2 large	88	2	22	0	4
Berbere spice 5 tbsp	75	3	15	2	5
Niter kibbeh (spiced clarified butter) 1/4 cup	410	0	0	46	0
Tomato paste 1/4 cup	54	2	12	0	3
Garlic, minced 4 cloves	18	1	4	0	0
Ginger, grated 1-inch piece	6	0	1	0	0
Chicken broth 3 cups	45	5	2	1	0
Hard-boiled eggs, peeled 4	312	26	2	21	0
Red lentils, rinsed 1 1/2 cups	900	68	142	3	15
Onion, chopped 1 large	44	1	11	0	2
Olive oil 2 tbsp	238	0	0	28	0
Garlic, minced 2 cloves	9	0	2	0	0
Ginger, grated 1 tbsp	5	0	1	0	0
Berbere spice 2 tbsp	30	1	6	1	2
Tomato paste 1/4 cup	54	2	12	0	3
Vegetable broth 3 cups	30	1	6	1	0

These are estimated nutritional values and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Injera

1
Combine Ingredients
Mix teff flour, all-purpose flour, and water in a large bowl until smooth.
2
Ferment Batter
Ferment the mixture at room temperature for 48 hours.
3
Season Batter
Add salt and stir before cooking.

Prepping the Doro Wat

1
Sauté Onions
Sauté onions in niter kibbeh till golden.
2
Add Aromatics
Add garlic, ginger, and berbere; cook for 2 minutes.
3
Coat Chicken
Mix in chicken; coat well with spices.
Tip: Important: Prepare injera batter 2 days in advance for best results. Pro Tip: Cook injera in a non-stick skillet to avoid sticking.

How to Make Traditional Ethiopian Injera with Doro Wat and Misir Wot

Total time: 4 h 40 min · Yields 6 servings

1
Cooking the Injera
Heat a skillet, pour batter, cover partially, and cook until bubbles form and edges lift.
2
Cooking the Doro Wat
Add tomato paste and chicken broth, simmer until chicken is tender. Add eggs last.
3
Cooking the Misir Wot
Sauté onions, garlic, and ginger; add lentils and broth, simmer till thickened.