Ethiopian Combination Platter
A vibrant Ethiopian feast platter featuring spongy injera bread as the base, generously topped with a variety of flavorful stews (wots) including Doro Wot (spicy chicken stew), Misir Wot (spicy red lentil stew), and Gomen (collard greens stew). Traditionally eaten with the hands, this dish is perfect for sharing.
🧂 Ingredients
- 4 large rounds Injera(Store-bought or homemade. Ensure it's fresh and slightly sour for authentic flavor.)
- 6 Chicken thighs or legs(Bone-in, skin-on for maximum flavor. You can also use a whole chicken cut into pieces.)
- 300 g Red lentils(Rinsed thoroughly until water runs clear.)
- 400 g Collard greens(Washed, tough stems removed, and roughly chopped.)
- 4 tbsp Berbere spice blend(Adjust to your spice preference. High-quality berbere is key to authentic flavor.)
- 120 g Niter Kibbeh (spiced clarified butter)(Can be store-bought or homemade. If unavailable, use unsalted butter and add a pinch of cardamom, fenugreek, and turmeric.)
- 4 large Onions(Finely chopped. Yellow or red onions work well.)
- 6 cloves Garlic(Minced.)
- 1 inch piece Ginger(Freshly grated.)
- 200 g Tomatoes(Crushed or pureed.)
- 2 tbsp Vegetable oil
- to taste Salt
- as needed Water
- 6 Eggs(Hard-boiled and peeled, for Doro Wot.)
👨🍳 Instructions
- 1
Prepare the Doro Wot: In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp of niter kibbeh over medium heat. Add the finely chopped onions and cook slowly, stirring occasionally, until deeply golden brown and very soft, about 20-25 minutes. This slow caramelization is crucial for flavor.
⏱️ 25 minutes - 2
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant. Stir in the berbere spice blend and cook for another 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them.
⏱️ 5 minutes - 3
Add the chicken pieces to the pot and sear them lightly on all sides. Pour in the crushed tomatoes and about 1 cup of water. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 to 1.5 hours, or until the chicken is very tender and the sauce has thickened. Stir occasionally and add more water if the sauce becomes too dry.
⏱️ 1 hour 30 minutes - 4
During the last 15 minutes of cooking the Doro Wot, gently add the hard-boiled eggs to the sauce to warm through and absorb some flavor. Taste and adjust seasoning with salt if needed.
⏱️ 15 minutes - 5
Prepare the Misir Wot: In a separate pot, heat 1 tbsp of niter kibbeh over medium heat. Add 1 finely chopped onion (from the remaining 4) and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
⏱️ 8 minutes - 6
Stir in 2 tbsp of berbere spice blend and cook for 1-2 minutes until fragrant. Add the rinsed red lentils, crushed tomatoes, and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are very soft and have broken down, creating a thick stew. Stir occasionally to prevent sticking. Add more water if needed to reach desired consistency. Season with salt.
⏱️ 25 minutes - 7
Prepare the Gomen: In a large skillet or pot, heat 1 tbsp of niter kibbeh over medium heat. Add 1 finely chopped onion (from the remaining 4) and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
⏱️ 8 minutes - 8
Add the chopped collard greens to the skillet. Stir well to coat with the aromatics. Add about 1/2 cup of water, cover, and steam for 10-15 minutes, or until the greens are tender but still vibrant green. Stir occasionally. Season with salt to taste.
⏱️ 15 minutes - 9
Assemble the Platter: Gently warm the injera rounds if desired (a quick steam or brief pan-fry). Place one large injera round on a serving platter. Spoon generous portions of Doro Wot, Misir Wot, and Gomen onto the injera, arranging them attractively. You can also place smaller injera rounds around the platter.
⏱️ 5 minutes - 10
Serve immediately with additional injera on the side for scooping up the delicious wots. Encourage guests to eat with their hands.
💡 Pro Tips
- ✓For authentic flavor, use high-quality berbere spice blend and niter kibbeh. Homemade is best if time permits.
- ✓The slow cooking of onions is essential for building deep flavor in the Doro Wot.
- ✓Injera's slightly sour taste complements the rich, spicy stews perfectly. If using store-bought, ensure it's not too fresh.
- ✓This dish is traditionally eaten with the right hand only. Tear off pieces of injera and use them to scoop up the various stews.
- ✓For a vegetarian or vegan version (common during Ethiopian Orthodox fasting periods), omit the chicken and eggs, and use vegetable oil instead of niter kibbeh (or a vegan butter substitute).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other wots such as Alicha Wot (a milder, turmeric-based stew), Kik Alicha (split pea stew), or Tibs (sautéed meat).
- Include Kitfo (finely minced raw beef seasoned with spices and niter kibbeh) for a non-vegetarian addition.
- Incorporate other vegetables like cabbage or carrots into the Gomen.