Injera and Spiced Doro Wat Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Soft, fermented teff flatbread paired with a rich, spicy Ethiopian chicken stew simmered in berbere and niter kibbeh. This ethiopian-inspired chicken ready in about 75 minutes pairs teff flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups teff flour
• 2 1/2 cups water
• 1/2 tsp active dry yeast
• 6 pieces chicken drumsticks
• 4 tbsp niter kibbeh (Ethiopian spiced butter)
• 3 tbsp berbere spice blend
• 3 cups red onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tbsp ginger, grated
• 2 tbsp tomato paste
• 2 cups water or chicken broth
• 4 hard-boiled eggs
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups teff flour, 1/2 tsp active dry yeast, and 2 1/2 cups water. Stir well to form a smooth batter, cover loosely, and let ferment at room temperature for 2-3 days until bubbly and slightly sour.
2. Step 2: Heat 4 tbsp niter kibbeh in a large pot over medium heat. Add 3 cups finely chopped red onion and sauté for 10 minutes until soft and translucent.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp grated ginger, cooking for 2 minutes until fragrant.
4. Step 4: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking and stirring for 5 minutes until the mixture darkens and the oil begins to separate.
5. Step 5: Add 6 chicken drumsticks, coating them in the spice mixture, then pour in 2 cups water or chicken broth. Bring to a simmer, cover, and cook for 45 minutes until the chicken is tender.
6. Step 6: Add salt 1 1/2 tsp and black pepper 1/2 tsp, adjust seasoning, then nestle 4 hard-boiled eggs into the stew and simmer uncovered for 10 minutes.
7. Step 7: For the injera, heat a non-stick skillet over medium-high heat. Pour a ladle (about 1/3 cup) of fermented teff batter, swirl to cover the pan thinly, cover with a lid, and cook for 2-3 minutes until holes form and the surface is set. Remove and keep warm. Repeat with remaining batter.
8. Step 8: Serve the doro wat hot with injera on the side for scooping.