Instructions

1. 1
   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.
2. 2
   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. 3
   Add the berbere spice blend to the pot and mix well to coat the onions, garlic, and ginger with the spices.
4. 4
   Add the chicken pieces to the pot and cook until they are browned on all sides.
5. 5
   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.
6. 6
   Remove the cooked chicken pieces from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
7. 7
   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.
8. 8
   In a large bowl, place the torn pieces of injera.
9. 9
   Add the coarsely chopped dorowot to the bowl.
10. 10
    Moisten the fitfit with about ¼ cup chicken broth, or more as needed, to achieve the desired texture. Mix well to combine the ingredients.
11. 11
    Let sit for a few minutes to allow the injera to soak up the flavors of the stew.
12. 12
    Garnish with freshly chopped parsley or cilantro.