Ethiopian Combination Platter

🧂 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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).

🔄 Variations

• 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.

🥗 Nutrition

Per serving