Traditional Ethiopian Injera with Doro Wat and Misir Wot
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).
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.
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