Spicy jerk chicken strips served inside fresh Ethiopian injera flatbread with gomen.
Hands-free mode with voice commands & timers
No ratings yet
In a large bowl, coat the chicken strips thoroughly with the jerk seasoning paste and lime juice; let marinate for at least 30 minutes.
Heat one tablespoon of vegetable oil in a large skillet over medium-high heat and sear the chicken strips until charred and cooked through, about 6-8 minutes.
Remove the chicken from the pan and set aside to rest.
In the same skillet, melt the Niter Kibbeh and sauté the onions, garlic, and ginger until softened and fragrant.
Add the chopped collard greens (Gomen) to the skillet with a splash of water, cover, and steam until tender but still vibrant green.
Lay one piece of injera flat on a clean surface or plate.
Spread a generous portion of the Gomen across the center of the injera and top with several jerk chicken strips.
Fold the bottom of the injera up and roll tightly into a wrap, or serve open-faced to be pinched and eaten with your hands.
