Ethiopian Spiced Injera Grain Bowl With Berbere Chicken and Seasonal Vegetables
A wholesome grain bowl featuring traditional Ethiopian spiced berbere chicken served atop injera flatbread pieces, accompanied by a medley of pressure-cooked seasonal vegetables and lentils. This dish balances familiar cooking methods with authentic flavors, perfect for a nourishing weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededIn a mixing bowl, toss the chicken pieces with the berbere spice blend, salt, and pepper until evenly coated. Set aside to marinate while preparing other ingredients.
- 05:00Set the pressure cooker to sauté mode. Add olive oil and sauté the onion over medium heat until softened, about 5 minutes.
- 01:00Add the minced garlic and grated ginger to the onions, cooking for 1 more minute until fragrant.
- 06:00Add the spiced chicken pieces and cook, stirring occasionally, until browned on all sides, about 6 minutes.
- No timer neededAdd the rinsed red lentils, chopped seasonal vegetables, and broth to the pressure cooker. Stir to combine and ensure nothing is stuck to the bottom.
- 10:00Secure the lid on the pressure cooker and cook on high pressure for 10 minutes.
- No timer neededOnce cooking is complete, carefully release the pressure using the quick-release method as per your pressure cooker’s instructions.
- 05:00Remove the lid and stir the mixture. If needed, turn the pressure cooker back to sauté and simmer for 3–5 minutes to reduce excess liquid to desired consistency.
- No timer neededTo assemble the grain bowls, arrange torn injera pieces at the base of each bowl, then spoon the berbere chicken, lentil, and vegetable mixture on top.
- No timer neededGarnish with fresh parsley or cilantro if desired and serve immediately.
Chef tips
- Marinate the chicken for at least 15 minutes or up to 2 hours for deeper flavor.
- Adjust the amount of berbere spice blend according to your heat preference.
- Use fresh seasonal vegetables that hold up well to pressure cooking to avoid mushiness.
- Ensure the pressure cooker seal is properly in place before cooking to avoid leaks.
Equipment check
- pressure cooker or Instant Pot
- large skillet
- mixing bowl
- measuring cups and spoons
- knife and cutting board
Nutrition per serving
- Calories520
- Protein45 g
- Carbs40 g
- Fat15 g
Tags
Behind the dish.
Overview
This Ethiopian Spiced Injera Grain Bowl features tender berbere-seasoned chicken served atop torn injera flatbread pieces, complemented by an assortment of pressure-cooked seasonal vegetables and lentils. Rich in flavor and texture, this comforting bowl showcases the balanced spices of berbere alongside wholesome ingredients. It offers a delightful and nourishing meal ideal for weeknights or anytime you want a taste of authentic Ethiopian-inspired cuisine.
Why you’ll love it
- The authentic warmth and complexity of berbere spice blend brings vibrant flavor without overwhelming heat.
- Pressure cooking helps vegetables and lentils retain more nutrients and reduces overall cook time.
- Combining injera bread with protein and vegetables creates a satisfying gluten-free friendly grain bowl (if using gluten-free injera).
- Perfect balance of protein, fiber, and vitamins from a wholesome mix of chicken, lentils, and vegetables.
Ingredient notes
- Berbere spice blend: A traditional Ethiopian mixture of chili peppers, garlic, ginger, basil, and other spices. Use store-bought or homemade for best flavor.
- Injera: Sour fermented flatbread made from teff flour. Available at specialty stores or Ethiopian markets. Can substitute with whole wheat flatbread if unavailable.
- Seasonal vegetables: Use a mix of firm vegetables like carrots, zucchini, bell peppers, and green beans, chopped into bite-sized pieces.
- Lentils: Red lentils cook quickly and add protein and texture to the bowl.
Serving & storage
- Serve the grain bowl warm, arranging the chicken, vegetables, lentils, and torn injera in layers or side-by-side for a beautiful presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave until steaming hot throughout (minimum 74°C / 165°F) for food safety.
- For best texture, remove injera pieces before refrigerating or store separately.
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