Traditional Ethiopian Injera with Doro Wat and Misir Wot
A flavorful and authentic Ethiopian feast
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).
- 3 h 30 min
- 6
- Advanced
Ingredients
For the Injera
For the Doro Wat
For the Misir Wot
Preparation
Preparing the Injera
Combine Ingredients
Mix teff flour, all-purpose flour, and water in a large bowl until smooth.
Ferment Batter
Ferment the mixture at room temperature for 48 hours.
Season Batter
Add salt and stir before cooking.
Prepping the Doro Wat
Sauté Onions
Sauté onions in niter kibbeh till golden.
Add Aromatics
Add garlic, ginger, and berbere; cook for 2 minutes.
Coat Chicken
Mix in chicken; coat well with spices.
Important: Prepare injera batter 2 days in advance for best results. Pro Tip: Cook injera in a non-stick skillet to avoid sticking.
Cooking Process
Cooking the Injera
Heat a skillet, pour batter, cover partially, and cook until bubbles form and edges lift.
Cooking the Doro Wat
Add tomato paste and chicken broth, simmer until chicken is tender. Add eggs last.
Cooking the Misir Wot
Sauté onions, garlic, and ginger; add lentils and broth, simmer till thickened.
Plating & Serving
Traditional Ethiopian Injera with Doro Wat and Misir Wot
Traditional Ethiopian Injera with Doro Wat and Misir Wot
Plating & Serving
Arrange injera on a large platter, serve Doro Wat and Misir Wot on top or alongside, allowing diners to break pieces of injera to scoop the stews.