Dorowot Fitfit (Ethiopian Chicken Stew Salad)

In a large pot, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the berbere spice blend to the pot and mix well to coat the onions, garlic, and ginger with the spices.

Add the chicken pieces to the pot and cook until they are browned on all sides.

Pour in the chicken broth and season with salt to taste. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.

Remove the cooked chicken pieces from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.

Return the shredded chicken to the pot with the remaining sauce. Stir well to coat the chicken with the flavorful sauce. Adjust the seasoning if needed.

In a large bowl, place the torn pieces of injera.

Add the coarsely chopped dorowot to the bowl.

Moisten the fitfit with about ¼ cup chicken broth, or more as needed, to achieve the desired texture. Mix well to combine the ingredients.

Let sit for a few minutes to allow the injera to soak up the flavors of the stew.

Garnish with freshly chopped parsley or cilantro.