Dorowot Fitfit, Ethiopian chicken salad

Ingredients

• 900 g of chicken pieces (drumsticks, thighs, or whole chicken cut into pieces)
• 3 tablespoons of Berbere spice blend
• 1 large onion, finely chopped
• 3 cloves of garlic, chopped
• 1 tablespoon of grated ginger
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 250 ml of chicken broth
• salt
• 4 to 6 pieces of injera, torn into small pieces
• 250 g of coarsely chopped leek
• 60 ml of chicken broth
• 15 g of fresh, chopped parsley or cilantro

In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and cook until softened and translucent.

Add the garlic and ginger, and cook for another minute, until they are fragrant.

Add the berbere spice and mix well to coat the onion, garlic, and ginger.

Add the chicken and cook it until golden brown on all sides.

Pour the in the broth and season with salt. Bring to a simmer, reduce heat to low, cover, and let simmer for 45 to 60 minutes, or until the chicken is tender and cooked through.

Remove the chicken from the pot and let it cool slightly. Then, shred it into small pieces.

Return the shredded chicken to the pot with the remaining sauce, mix well, and adjust the seasoning as needed.

In a large mixing bowl, place the torn pieces of injera.

Add the coarsely chopped dorowot.

Moisten the fitfit with about 60 ml of broth, or more, depending on the desired consistency, and mix well.

Let it sit for a few minutes to allow the injera to absorb the flavors of the stew.

Garnish with fresh parsley or cilantro before serving.