Lunch

Doro Wat–Spiced Chicken with Teff Flatbread & Collard Greens

Name: Doro Wat–Spiced Chicken with Teff Flatbread & Collard Greens
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1½-inch cubes; 2 medium onions, diced fine; 3 tablespoons berbere spice blend; 2 tablespoons tomato paste; 1½ tablespoons fresh ginger, minced; 4 cloves garlic, minced; 1 teaspoon whole fenugreek seeds, toasted and ground; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 2 tablespoons clarified butter (ghee); ¾ cup low-sodium chicken broth; 2 hard-boiled eggs, halved; 1 bunch collard greens (about 6 oz), stemmed and chopped; 2 cloves garlic, minced (for greens); 1 teaspoon salt; ¼ teaspoon black pepper; Teff flatbread (2 pieces, 3 oz each)

A true centerpiece of Ethiopian cooking: chicken braised until tender in a complex, warming sauce built on roasted ginger, fenugreek, and hard-boiled egg. Teff flatbread catches every drop. Deeply savory, a touch sweet, and complete with a bed of garlicked collards.

633cal per serving 57gprotein 28gcarbs 31gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this