Dorowot Fitfit (Ethiopian Chicken Stew Salad)
Dorowot fitfit turns leftover chicken stew and torn injera into a single, deeply seasoned dish. The chicken is browned and simmered with berbere, ginger and garlic until it shreds easily, then the sauce soaks into the sour flatbread. Because the bread is moistened with broth rather than drowned, it keeps some chew. Serve it warm or at room temperature, and use more or less berbere to set the heat.
Instructions
Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and cook until it is soft and translucent.
Stir in the garlic and ginger and cook for about a minute, until fragrant. Add the berbere and stir until the onion mixture is evenly coated with the spice.
Add the chicken pieces and cook until browned on all sides. Pour in the 1 cup of broth, season with salt, and bring to a simmer.
Lower the heat, cover the pot, and simmer for 45 minutes to 1 hour, until the chicken is tender and cooked through.
Lift the chicken out and let it cool a little, then shred it into bite-sized pieces. Return it to the pot, stir it through the sauce, and adjust the salt if needed.
Put the torn injera in a large bowl and add the coarsely chopped dorowot. Pour in about ¼ cup of broth, adding more if needed, and mix until the injera is moist but still has some texture.
Let the bowl sit for a few minutes so the injera soaks up the sauce. Scatter the parsley or cilantro over the top before serving.
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