Yedoro is an Ethiopian stir-fried chicken dinner recipe made with red onions, peppers in Ethiopian clarified butter called niter kibbeh, and rosemary.

A tip about making the perfect stir-fry Yedoro, if you add too much liquids your wok will cool down too fast and your chicken will simmer and not fry, you need your chicken meat to fry. 

To make a good stir-fry Yedoro you absolutely must have an extremely hot sauté pan or wok. Just keep in mind, chicken meat should never be served rare, it must be well cooked.

Eat your Yedoro stir fried Ethiopian chicken with Injera bread, it's easy to make but first lets make the Yedoro using the simple recipe below.

Yedoro Stir Fried Ethiopian Chicken Dinner

Ingredients

1 pound chicken, diced in small pieces

2 red onions, diced

2 teaspoons sea salt

3 sprigs rosemary

20 ground hot peppers of your choice such as cayenne peppers, jalapenos, banana peppers or habanero peppers.

Juice of one lemon

2 tablespoons Niter Kibbeh

Directions

Use an electric coffee or spice grinder to pound the chili peppers into a hot paste. Clean and wash goat meat. Marinate your chicken with lemon juice, salt, and ground hot peppers for 20 minutes in a large Ziploc bag. First, heat up the Niter Kibbeh in your sauté pan then add half the chicken marinate. Cook the meat until it is nearly done, then remove it, and set it aside. Re-heat the wok and add more Niter Kibbeh if necessary, then repeat until all your meat is cooked almost all the way. Remember, overfilling your wok with chicken will cool it off, and as the chicken releases its juices, it will end up simmering and steaming rather than frying. Which means the chicken will be tough and not tender.

Make Niter Kibbeh to eat with your Yedoro stir fried Ethiopian chicken recipe and fresh Injera bread.

Niter Kibbeh is a traditional spiced clarified butter without any solid milk particles or water. This traditional clarified butter is easy to make and used in daily cooking throughout Ethiopia. 

Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield about 1 ½ cups

Niter Kibbeh clarified butter.

Ingredients
2 cups unsalted butter
2 tablespoons cayenne pepper
1 tablespoon sweet paprika
½ teaspoon ground ginger
½ teaspoon ground coriander
1 teaspoon ground cardamom
¼ teaspoon dried thyme
¼ teaspoon ground fenugreek
¾ teaspoon salt or to taste
Pinch of freshly ground black pepper

Directions
Melt the butter in a saucepan over medium-high heat and bring to boil, stirring constantly. Reduce heat to low and simmer 6-7 minutes with spices. Remove from the heat and skim the solids from the butter.
When a second foam forms on top of butter, and the butter turns golden brown the Niter Kibbeh is ready. Strain the Niter Kibbeh using cheesecloth and store it in an airtight container.

Injera Bread Recipe

At the very core, Injera bread requires simple ingredients flour, salt, water, and time.

Injera Bread recipe to eat with your Yedoro stir fried Ethiopian chicken dinner.

Ingredients

2 cups teff flour

2 cups water

¼ teaspoon salt

Vegetable oil for coating the pan

Directions

Mix flour, water, and salt. Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well-known tartness. Heat a lightly oiled cast-iron skillet over medium-low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium-low heat. Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on the other side. Cover completed bread with a damp cloth.