Let's just get this out of the way before starting: I admit this is (mostly) not an authentic recipe. The goal here was to experiment with a new cuisine without spending days to prepare the injera (which normally is fermented to give it a tangy flavor) or hours simmering the Doro Wat (Ethiopian-style spiced chicken stew). However, I'd say we did a pretty good job and wanted to share the recipes with you.
We (my husband and I) have been hunkered down in our Nashville apartment for a few days now due to the coronavirus pandemic-- I'm sure you've seen tons of articles and news stories about this, but if you want some more advice, check out my husband's articles on the science and what to do about it. Another great article, if you haven't seen it already, is this piece that analyzes some of the data being generated on the spread and fatality of the virus.
Okay. Enough of that. Let's make some Ethiopian food.
Since we've stocked up on pantry and freezer items the last few weeks, we have tons of canned vegetables, lentils and beans, frozen chicken, and, as always, an assortment of gluten-free flours. The recipes that follow take advantage of all of these things, as well as our well-stocked spice cabinet. If you, too, are stuck inside, feel free to use what you've got for these recipes; just know it will be even less authentic than it already is.
The basis of this meal is something called Injera, which is a kind of bubbly, tangy Ethiopian flatbread used to scoop up the stews we'll make. As I mentioned, it's usually a long process, and if you have the time, I encourage you to spend the few days it takes to ferment the dough before cooking! However, the recipe below is quick enough for a weeknight meal. It uses a mix of teff flour and gluten-free flour. The teff flour is most common for injera, which is what gives the flatbread a darker color and different taste, and lucky for me it is naturally gluten free! I would suggest making the injera last, while other things are simmering and heating.
I'm not going to lie- none of the injera I made really turned out the way I was hoping, because it was pretty difficult to get the right thickness and temperature on our electric stove. However, they all still tasted good, especially with the toppings, so don't be too worried if you're don't turn out looking great! They will still taste delicious.
Quick Injera Serves 4-6 Ingredients: 1 cup teff flour (or whole-wheat flour if not GF) 1/2 cup gluten-free flour (or alternative, such as rice flour, etc.) 1/2 teaspoon baking soda 1 1/2 cups club soda or sparkling water (may need extra to get the right consistency) Directions: 1. Combine flours and baking soda in a large bowl. Add club soda to get a thin batter- it should be about the consistency of thin pancake batter/crepe batter. 2. Heat a 10 or 12 inch non-stick pan to medium-high, and spray with oil. 3. Using a ladle or measuring cup, pour 1/4 cup of batter into the pan, beginning around the edge of the pan and ending in the middle. Quickly tilt the pan back and forth to cover any holes and make sure the batter is spread evenly. 4. Cook for 4-5 minutes until the surface is spongy but cooked, and has tiny air bubbles forming. The edges will start to curl up when ready. Do not flip the flatbread, but slide it off onto a large plate.
Matthew and I ended up making three toppings for our injera: doro wat (a traditional Ethiopian stew), spiced lentils, and cumin-spiced kale for some greenery. Since we have a large spice repertoire, we actually had all of the spices needed to make our own berbere, a traditional Ethiopian spice mix! This gave a great depth of flavor to the chicken stew with its combination of sweet spices like cinnamon and clove, warm earthy spices like cumin and coriander, and a zing from the ginger and pepper. This works best if you have whole spices, as the recipe suggests, and can grind them fresh. However, ground versions will do just fine- just cut the amount approximately in half for whichever spices you are using pre-ground.
Berbere (Ethiopian Spice Mix for Doro Wat)
Ingredients:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
1 teaspoon black peppercorns
2 whole allspice berries (or a tiny pinch of ground allspice, about 1/4 teaspoon)
Seeds of 4 green cardamom pods
4 cloves
3 tablespoons paprika
1 teaspoon salt
¼ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cinnamon
1 teaspoon turmeric
Directions:
1. In a heavy skillet over high heat, toast the whole spices (seeds), shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
2. Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
3. This mix can be stored in an airtight container for a few months or so, after which it will lose most of its flavor.
This recipe has been adapted from https://www.daringgourmet.com/berbere-ethiopian-spice-blend/
Next, we poached some chicken for our doro wat, which started off as a combination of the berbere, finely diced onions, garlic, and butter (or ghee). once the chicken was cooked through, we added it to the sauce and let that warm while we worked on our other toppings.
Quick Doro Wat (Spicy Ethiopian Chicken Stew)
Serves 4-6
Ingredients:
2 chicken breasts, from freezer or fridge
3 tablespoons butter
1 tablespoon olive oil
1 sweet onion, chopped finely
Pinch of salt
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
2 tablespoons berbere spice mix
1/2 cup chicken broth
1-2 teaspoons honey
Directions:
1. Bring a pot of water to a boil. Add chicken breasts and cover, reduce to simmer, and cook for 10-20 minutes, depending on the initial temperature (fresh or frozen). Check chicken with a meat thermometer. Once chicken center reaches 165 degrees fahrenheit, remove from water and let cool.
2. Meanwhile, add 1 tablespoon butter and oil to a pan over medium heat. Add onions and a pinch of salt and cook about 5 minutes, until soft and translucent.
3. Add another tablespoon butter, ginger, garlic, and spices. Cook for another 2-3 minutes, until spices are toasted and fragrant.
4. Shred poached chicken with two forks, and add to the pan. Cook for another 2-3 minutes more, until chicken is beginning to brown.
5. Add chicken broth and honey. Reduce heat to low, and simmer until chicken broth is reduced into a slightly thicker sauce, about 10 minutes. Serve immediately.
We also made some spiced lentils and spiced greens. We had some collard greens from our balcony garden and a half bag of kale, so I mixed the two. Feel free to use whatever hearty greens you have.
Spiced Red Lentils
Serves 4-6
Ingredients:
1 cup dried small red lentils
3 cups water
1 bay leaf
2 teaspoons olive oil
1 cup chopped onion
1 14-oz can crushed tomatoes
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 minced garlic clove
Directions:
1. Combined first three ingredients in a pot and bring to boil. Cover, reduce heat, and simmer for 20 minutes. Drain and discard bay leaf.
2. Meanwhile, heat a nonstick skillet over medium-high. Add oil, onion, and spices. Saute 3-4 minutes, until onions are soft.
3. Add canned tomatoes and lentils. Cook until heated through, then reduce heat to low and simmer until thickened, about 10 minutes.
Quick Gomen (Ethiopian Spiced Greens)
Serves 4
Ingredients:
1 large bag chopped kale or collard greens, or 1-2 bunches, chopped with stems removed
1 tablespoon butter or ghee
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground ginger or 1 1/2 teaspoons fresh ginger, minced
1/2 sweet onion, chopped finely
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Directions:
1. In a large skillet on medium heat, add butter, oil, garlic, ginger, salt, spices, and onion. Saute for about 8 min. Adding the salt at the beginning allows the onions to begin "sweating," or releasing liquid into the pan so that they get soft and translucent instead of burning. If they are getting too brown, turn the heat down to low and stir constantly.
2. Add chopped greens, and continue cooking for another 7-10 minutes until the greens are cooked and flavors have blended. Add more salt and pepper if desired.
As you can probably tell, all of these dishes were quite the undertaking-- the entire meal took about 2 1/2 hours to prepare, so plan ahead! If you don't have that amount of time, I really suggest making these dishes individually-- Doro Wat, though not as traditional, would be delicious over a bed of rice or mixed greens, or even on a baked potato! If you have the spices for it, I'd suggest making berbere to have in your cabinet ready to use whenever. The recipe about makes more than the Doro Wat calls for, so save the extra in a little jar! It should keep for a few months before losing its flavor.
Enjoy!
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