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Injera with Wat

Spongy, tangy injera bread served with Doro Wat, a deeply spiced Ethiopian chicken stew made with berbere, caramelized onions, and hard-boiled eggs.

DinnerEthiopianAdvanced

20 min

Prep

1 hr 30 min

Cook

1 hr 50 min

Total

Servings

Advanced

Difficulty

Instructions

Dry-cook the diced onions in a large pot over medium heat (no oil) for 15-20 minutes, stirring frequently, until they caramelize and turn deeply golden. This is the flavor base of the entire dish.

Tip: Patience with the onions is everything. Don't rush this step or add oil. The dry caramelization creates the unique flavor that defines Ethiopian cooking.

Add the niter kibbeh and berbere. Cook for 2 minutes until fragrant. Add garlic, ginger, and tomato paste. Cook another 3 minutes.

Add the chicken pieces and broth. Cover and simmer on low for 45-60 minutes until the chicken is very tender and the sauce has thickened.

Score the hard-boiled eggs with a few shallow cuts (this lets the sauce penetrate). Nestle them into the stew for the last 10 minutes. Season with lemon juice and salt.

Serve on a large plate lined with injera. Spoon the stew with eggs on top. Use torn pieces of injera to scoop up the food.

Nutrition per Serving

520kcal

Calories

40g

Protein

28g

Carbs

26g

Fat

Fiber

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Injera with Wat

Ingredients

Instructions

Nutrition per Serving

Tags

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