Ye'fir Fir Doro

Fir Fir ("torn and tossed") is one of Ethiopia's great comfort dishes, made by scrambling torn pieces of day-old injera with a rich stew. This version uses doro (chicken) cooked with kibbeh (spiced clarified butter) and berbere, creating a warming breakfast or supper found in homes and cafes across Addis Ababa.

Serves: 4

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-size pieces
• 4 large injera (or 2-day-old injera, torn into 5cm / 2 in pieces)
• 2 tbsp (30ml) kibbeh (Ethiopian spiced clarified butter) or ghee
• 2 large onions, finely diced
• 4 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 tbsp (30g) berbere spice blend
• 1 tbsp (15g) tomato paste
• 1 tsp ground turmeric
• 120ml (½ cup) chicken stock or water
• Salt to taste
• 2 hard-boiled eggs, halved (optional, traditional garnish)
• Fresh green chili, sliced, to serve

Instructions

1. Melt kibbeh in a wide pan over medium heat. Add onions and cook slowly for 15-18 minutes, stirring often, until deep golden and jammy.
2. Add garlic and ginger and fry 2 minutes. Add berbere and turmeric, stir well, and cook 3-4 minutes until fragrant and brick-red.
3. Add tomato paste and cook 2 minutes. Add chicken pieces and stir to coat thoroughly in the spiced onion base.
4. Add stock or water, cover, and cook 12-15 minutes until chicken is cooked through and sauce is thick.
5. Reduce heat to low. Add torn injera pieces to the pan. Toss and fold everything together for 2-3 minutes until the injera softens and absorbs the sauce completely.
6. Serve immediately, topped with halved hard-boiled eggs and sliced green chili.

Cook's Notes: Day-old or slightly dried injera works best as it holds its texture longer. Kibbeh (nit'ir qibe) can be made by infusing ghee with onion, garlic, ginger, turmeric and cardamom.