Doro Wot and Injera

Serves 6
Time 20 minutes



2 x (7g) packets dried yeast 

4-6 tbsp warm water

½ tsp sugar

½ tsp flour


4 cups plain flour

1 cup cornflour 

½ cup sorghum flour

4 tbsp baking powder

4 cups warm water


Doro wot

1 whole chicken, butterflied 

1 tsp salt


Spice rub

1 tbsp dried basil 

1 tbsp dried Chilli 

1 tbsp onion powder

1 tbsp ginger powder

1 tbsp dried fenugreek 


½ cup extra virgin olive oil 


1 red onion, diced

1 beef tomato, diced

1-inch knob ginger, peeled and sliced into matchsticks

2 spring onions, sliced 

2 green chillies, sliced 

1 bunch coriander, roughly chopped

1 cup water


Preheat the oven to 180°C. 

In a small bowl combine yeast, warm water, sugar and flour, and leave in a warm place until it is bubbling. 

Add plain flour, cornflour, sorghum flour and baking powder to a large bowl. Add starter and gradually add water while whisking until the batter is smooth. Cover with cling film and set aside for at least 2 hours or until the dough has risen. 

Coat the chicken in the spice rub mixture and season with salt. 

Add oil to a hot pan over medium heat. Add seasoned chicken carefully into the hot oil. Use long tongs to carefully flip the chicken. 

Once browned on both sides transfer the chicken to a large pot. 

In the pan with reserved oil from the chicken add onions, ginger, spring onion, garlic, tomato, coriander and chillies in the pan.  Toss through the oil and then add to the chicken in the pot. Pour over the water and cook in the oven for 1 hour 20 minutes or until the chicken is cooked and the sauce has cooked down. 

Grease a hot frying pan over medium heat with butter. Ladle the injera dough mixture into the pan, cover with a lid and cook for a few minutes or until cooked. 

Serve with the chicken curry.