nd salt.
Tear 1 injera into palm-sized pieces; fold
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.).
Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
0 seconds.
Serve with injera bread and Tomato & Cucumber salad
s preferred.
Niter Kibbeh (Ethiopian Spiced Butter):
Melt the
he fat, and serve with Ethiopian Flat Bread.
e scooped up using traditional Ethiopian injera bread (recipes found on this site
ethod for very thin crepes; Injera is not supposed to be
/2 cup batter per injera for a 12-inch pan
br>Do NOT turn.
Injera is cooked through when bubbles
5 minutes.
Serve with injera, couscous or butternut squash mash
an.
Only cook the injera on one side, and it
ork!) Need another piece of injera?! Sure you do! It could
e bought ready-made from Ethiopian or speciality food shops.
ish, serve it immediately with Injera or bread. If preferred, saute
br>Serve it hot with Injera (Ethiopian flat bread) or with any
t cold or warm with Injera, pita bread or any bread
Combine all the ingredients.
The mixture should be thick enough to maintain its shape.
Serve with injera (Ethiopian pancake bread) or pita bread.
Mix the flour with the water; you want to have a somewhat liquid consistency.
Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.
Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.
You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.
djust for salt.; serve with injera bread or rice.
t cold or warm with Injera, pita bread.
Keep it