Dorowot Fitfit (Ethiopian Chicken Stew Salad)
Dorowot fitfit is a unique and flavorful dish that combines the rich flavors of dorowot (Ethiopian chicken stew) with the textures of torn injera (Ethiopian flatbread). This dish is a popular part of Ethiopian cuisine and is enjoyed as a main course or a side dish.
Source and licence
"Dorowot Fitfit (Ethiopian Chicken Stew Salad)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dorowot_Fitfit_(Ethiopian_Chicken_Stew_Salad), revision 4518603), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dorowot_Fitfit_(Ethiopian_Chicken_Stew_Salad)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518603
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 pounds chicken pieces (legs, thighs, or a whole chicken cut into pieces)
- 3 tablespoons berbere spice blend
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- Salt, to taste
- 4–6 pieces of injera, torn into small pieces
- 1 cup dorowot, coarsely chopped
- ¼ cup chicken broth
- ¼ cup chopped fresh parsley or cilantro, for garnish
Method
- In a large pot, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the berbere spice blend to the pot and mix well to coat the onions, garlic, and ginger with the spices.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Pour in the chicken broth and season with salt to taste. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
- Remove the cooked chicken pieces from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot with the remaining sauce. Stir well to coat the chicken with the flavorful sauce. Adjust the seasoning if needed.
- In a large bowl, place the torn pieces of injera.
- Add the coarsely chopped dorowot to the bowl.
- Moisten the fitfit with about ¼ cup chicken broth, or more as needed, to achieve the desired texture. Mix well to combine the ingredients.
- Let sit for a few minutes to allow the injera to soak up the flavors of the stew.
- Garnish with freshly chopped parsley or cilantro.