📝 About This Recipe
Doro Firfir is a beloved Ethiopian breakfast staple that breathes new life into the rich, spicy flavors of traditional Doro Wat. By shredding tender chicken and folding pieces of tangy, fermented injera into a luscious berbere-infused sauce, this dish creates a comforting, sponge-like texture that absorbs every drop of savory goodness. It is the perfect marriage of spice, acidity, and warmth, traditionally enjoyed to kickstart a vibrant day with family.
🥗 Ingredients
The Aromatics
- 3 large Red Onions (very finely minced, almost to a paste)
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 1.5 tablespoons Garlic (freshly minced)
- 1 tablespoon Ginger (freshly grated)
The Spice and Protein
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 lb Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 1 tablespoon Tomato Paste
- 2 cups Water or Chicken Broth
- 1 teaspoon Salt (to taste)
The Base and Garnish
- 4-5 pieces Injera (torn into bite-sized, irregular 1-inch squares)
- 4 pieces Hard-Boiled Eggs (peeled and sliced in half)
- 1/2 cup Ayib (Ethiopian buttermilk cheese or substitute with cottage cheese)
- 1 Jalapeño (deseeded and sliced for garnish)
👨🍳 Instructions
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1
Place the minced onions in a large, dry heavy-bottomed pot or Dutch oven over medium heat. Cook the onions without oil or butter for about 10-15 minutes, stirring frequently, until they have released their moisture and turned a deep translucent color.
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2
Add the Niter Kibbeh (spiced butter) to the onions. Stir well and sauté for another 5 minutes until the onions begin to caramelize and smell fragrant.
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3
Stir in the garlic and ginger. Cook for 2 minutes, ensuring you don't burn the garlic.
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4
Add the Berbere spice blend and the tomato paste. Stir constantly for 3-4 minutes. If the mixture looks too dry or starts to stick, add a tablespoon of water to prevent the spices from scorching.
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5
Add the chicken pieces to the pot. Stir to coat every piece of chicken thoroughly in the thick, spicy onion paste.
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6
Pour in the water or chicken broth and add the salt. Bring the mixture to a gentle boil, then reduce the heat to low.
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7
Cover and simmer for 20-25 minutes, or until the chicken is tender and the sauce (wat) has thickened and darkened in color.
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8
While the chicken is simmering, tear your injera into 1-inch pieces. It is traditional to use slightly 'older' injera as it absorbs the sauce better.
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9
Once the sauce is thick and flavorful, gently fold the torn injera pieces into the pot. Use a folding motion to ensure the injera is fully coated without turning it into a mushy paste.
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10
Turn off the heat and let the mixture sit, covered, for 3-5 minutes. This allows the injera to soak up the spicy juices.
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11
Gently place the halved hard-boiled eggs on top of the mixture to warm through.
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12
Transfer the Doro Firfir to a serving platter. Garnish with fresh jalapeño slices and a dollop of Ayib (cheese) on the side to balance the heat.
💡 Chef's Tips
Slow-cooking the onions without oil at the start is the secret to an authentic, deep flavor base. If you cannot find Niter Kibbeh, use clarified butter (ghee) simmered with a pinch of cardamom, fenugreek, and cumin. Don't over-mix once the injera is added; you want distinct, soft pieces, not a puree. Adjust the Berbere quantity carefully; Ethiopian Berbere varies significantly in heat levels. Using a mix of fresh injera for the base and slightly dried injera for the 'firfir' provides the best textural contrast.
🍽️ Serving Suggestions
Serve on top of a fresh, whole piece of injera for a traditional presentation. Pair with a side of Ayib (Ethiopian cheese) or Greek yogurt to cool down the Berbere spice. Enjoy with a cup of strong Ethiopian coffee or spiced tea (Shai). Add a side of Gomen (collard greens) for a pop of color and extra nutrients. Serve family-style, where everyone eats with their hands using extra pieces of injera.