These Ethiopian injera pancakes with spicy berbere chicken are a delightful mix between unique locally grown produce and flavours from the spice route of North Africa. Dig in!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the spice mix
1 tbsp paprika
1 tbsp mixed spice
1 tbsp allspice
1 tbsp chilli powder
½ tbsp turmeric
¼ cup garam masala
1 tbsp cinnamon
For the pancakes
1 cup flour
2 tbsp molasses
1 tsp instant dry yeast
1 tsp salt
1 cup water
For the chicken
6 chicken thighs
¼ cup berbere spice mix
1 onion, chopped
2 garlic cloves, grated
1 tsp ginger
1 carrot, grated
1 tin chopped tomatoes
2 cups chicken stock
1 cup brown lentils, cooked
Handful parsley

METHOD
For the spice mix
1. Mix all the ingredients, making sure they are all fully incorporated. Set aside.
For the pancakes
1. Add all the ingredients to a bowl and mix well. Allow to ferment at room temperature for at least 8 hours, preferably overnight.
2. Heat a pan over low-medium heat and add ¼ cup of pancake batter. Swirl to cover the surface of the pan.
3. Cook the pancake for 2 minutes, until bubbles form on top. Remove from the pan and set aside. Repeat until your batter is finished. Do not flip the pancakes, the residual heat will cook the top.
For the chicken
1. Rub the chicken with the berbere spice and set aside.
2. Heat some oil in a large pot and fry onions over medium heat. Then add the garlic, ginger and carrot, and sauté for 5 minutes. Add the chicken and brown on all sides.
3. Add all the remaining ingredients, except the lentils and parsley, and simmer for 20 minutes. Add the lentils and heat for another 5 minutes.
4. Serve with the injera pancakes and fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za