Robustly Spiced Ethiopian-Inspired Chicken Wat

Name: Robustly Spiced Ethiopian-Inspired Chicken Wat
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 2 pound chicken thighs (boneless, skinless, cut into 2-inch pieces); 3 tablespoon olive oil; 2 yellow onions (large, finely chopped); 6 clove garlic (minced); 2 tablespoon fresh ginger (grated); 1 tablespoon ground paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground cardamom; 0.5 teaspoon ground turmeric; 0.5 teaspoon cayenne pepper; 0.25 teaspoon ground cinnamon; 1 can diced tomatoes (undrained); 1 cup chicken broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 12 ounce all-purpose flour; 1.5 cup water; 1 teaspoon baking powder; 1 pound collard greens (tough stems removed and chopped)

A deeply flavorful, slow-cooked chicken stew inspired by Ethiopian cuisine, with tender chicken simmered in a rich tomato and spiced broth, served with a simple flatbread and greens.

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 6
Cuisine: Ethiopian
Difficulty: Medium
Cost: $3.34/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound chicken thighs (boneless, skinless, cut into 2-inch pieces)
3 tablespoon olive oil
2 yellow onions (large, finely chopped)
6 clove garlic (minced)
2 tablespoon fresh ginger (grated)
1 tablespoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground cardamom
0.5 teaspoon ground turmeric
0.5 teaspoon cayenne pepper
0.25 teaspoon ground cinnamon
1 can diced tomatoes (undrained)
1 cup chicken broth
1 teaspoon salt
0.5 teaspoon black pepper
12 ounce all-purpose flour
1.5 cup water
1 teaspoon baking powder
1 pound collard greens (tough stems removed and chopped)

Instructions

For the flatbread: In a medium bowl, whisk together the all-purpose flour, 1/2 teaspoon salt, and baking powder. Gradually add water, stirring until a smooth, thick batter forms (similar to a crepe batter). Cover and let rest at room temperature for at least 30 minutes, or up to 2 hours.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add finely chopped yellow onions and cook, stirring frequently, until very soft and deeply caramelized, about 15-20 minutes. Lower heat if onions start to burn.
Add minced garlic and grated fresh ginger to the onions and cook for 1-2 minutes until fragrant.
Stir in paprika, cumin, coriander, cardamom, turmeric, cayenne pepper, and cinnamon. Cook for 1 minute, stirring constantly, until the spices are very fragrant.
Add diced tomatoes and chicken broth. Bring to a simmer, then add the chicken thighs. Season with the remaining 1/2 teaspoon salt and black pepper.
Reduce heat to low, cover, and simmer for 40-50 minutes, or until the chicken is very tender and cooked through, and the sauce has thickened. Stir occasionally.
While the wat simmers, steam or sauté the chopped collard greens until tender, about 8-10 minutes.
To cook the flatbread: Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet, swirling to form a thin round, like a large crepe. Cook for 2-3 minutes per side, or until lightly golden and cooked through. Repeat with remaining batter.
Serve the Ethiopian-Inspired Chicken Wat hot with the steamed collard greens and warm flatbread for scooping.

Notes

For best flavor, make the wat a day ahead. The flavors deepen overnight. If you prefer a thicker sauce, simmer uncovered for the last 10 minutes. For a more authentic Injera experience, you can try sourcing Teff flour.

Nutrition (per serving)

Calories: 520
Protein: 40.5 g
Carbohydrates: 54.3 g
Fat: 15.8 g
Fiber: 8.1 g
Sodium: 890 mg
Saturated Fat: 3.2 g
Sugar: 7.5 g
Cholesterol: 115 mg