4 Serves
1517 Mins
Prepare the Injera batter by mixing teff flour with water and allowing it to ferment for at least 24 hours.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
EthiopianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
34 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
96 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
143 mg / 420 mgPhosphorus
820 mg / 1,250 mgPotassium
1242 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
284 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Sauté finely diced onions in a large pot until they are golden brown and caramelized.
Add niter kibbeh and berbere spice blend to the onions, stirring until fragrant.
Add the chicken pieces to the pot, coating them thoroughly in the spice mixture, then pour in enough water to cover.
Simmer the stew over low heat until the chicken is tender and the sauce has thickened.
Pour the fermented batter onto a hot Mitad to cook the Injera until bubbles form and the edges lift.
16
g19
g20
g
Ethiopian
Thai