An Ethiopian Feast

Ethiopian cuisine is characterized by a few spicy dishes on a large sourdough flatbread (called injeera). The meal is supposed to be eaten with your hands only, but I can't give up my fork. I love Ethiopian cuisine because the base of it is, basically, onions and garlic. Yum. This feast is going to take all four burners to make, be warned.
Doro Wat

Ingredients

4 chicken breasts, cut in to bite-sized pieces
1 teaspoon extra virgin olive oil
½ medium onion, chopped
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon chili powder
½ teaspoon cardamom
½ teaspoon nutmeg
½ teaspoon fenugreek
3 tablespoons flour
2 cups chicken broth
2 cups red wine
1½ cups water

Combine the spices in a small dish. Brown the chicken, return to a plate. Cook onion for 5 minutes. Stir in tomato paste, garlic, ginger, and spices. Cook 30 seconds, or until fragrant. Stir in flour, cook 1 minute. Stir in broth, wine, and water. Return chicken to the pan to cook for 20 minutes, or until done and the liquid has reduced by at least half.


Kik Alicha

Ingredients
2 tablespoons onion, minced
3 tablespoons garlic, minced
3 tablespoons ginger, grated
1 tablespoon extra virgin olive oil
¾ cup yellow split peas
1 cup water
2 teaspoons turmeric
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon cardamom
Salt, to taste

In small saucepot, cook the onions until translucent with a little extra virgin olive oil. Add the garlic and ginger. Cook for about a minute. Add the split peas and water. Bring to a boil and then simmer for 20 minutes or until the peas are soft. If the peas get too dry when cooking, add more water. Add the herbs and spices.


Atakelt Wat

Ingredients
½ pound frozen haricots verts (french green beans)
½ medium yellow onion, chopped
1-2 carrots, peeled and sliced thinly
3 cloves garlic, minced
1 tablespoon ginger, grated
½ jalapeño, minced (or to taste)
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon salt
1 – 15oz. can low-sodium stewed tomatoes—don't drain
½ teaspoon lemon juice

In a medium-sized pot, heat up some olive oil and cook onion until translucent. Add garlic, ginger, and spices. Cook 30 seconds, or until fragrant. Add the stewed tomatoes, haricots verts, and carrot. Cook on medium low until the carrots are done, about 20 minutes. Add lemon juice.


Injeera

Ingredients

2 cups unbleached white flour
½ cup whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups water
6 tablespoons lemon juice
1 teaspoon extra virgin olive oil

Whisk everything together. Spray a small nonstick skillet with some cooking oil. Pour ¼ cup of the batter into the skillet and swirl to coat the bottom of the pan. Cover and cook on medium until bubbles appear, 8 minutes. Repeat until you have about 10 flatbreads. They can be stored in a Ziplock bag in the refrigerator for leftovers.

Assemble the plates by putting a piece of injeera on the bottom with each of the 3 other dishes in separate piles. Have each bite with a little piece of injeera. For a vegetarian option, just leave out the doro wat.