Berbere-Spiced Chicken and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A deeply flavorful stew featuring chicken simmered in a berbere-spiced tomato base with tender carrots and potatoes, finished with a hint of fresh cilantro. This Ethiopian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, bone-in and skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large, finely diced yellow onion
• 3 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 2 tablespoons berbere spice blend
• 1 (14-ounce) can diced tomatoes
• 1 cup chicken broth
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 2 tablespoons, chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering; add chicken skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes more — remove and set aside.
2. Step 2: Add remaining 1 tablespoon olive oil to the pot, then add diced onion and cook for 5 minutes over medium heat until softened and translucent, stirring occasionally.
3. Step 3: Stir in minced garlic, grated ginger, and 2 tablespoons berbere spice blend; cook for 1 minute until fragrant and spices are well incorporated.
4. Step 4: Add diced carrots, potatoes, diced tomatoes (with juice), chicken broth, and cooked chicken pieces to the pot; bring to a gentle simmer, then cover and reduce heat to low.
5. Step 5: Cook covered for 25 minutes until carrots and potatoes are tender and sauce has thickened slightly, stirring once halfway through.
6. Step 6: Stir in fresh cilantro just before serving and adjust salt and pepper to taste.