Berbere-Spiced Chicken Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, aromatic stew featuring tender chicken simmered in a deeply spiced berbere sauce, perfect for pairing with fresh injera or steamed rice. This Ethiopian-inspired quick recipe, ready in about 65 minutes, pairs bone-in chicken thighs, vegetable oil, 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.

Prep: 20 min Cook: 45 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

1.5 lbs bone-in chicken thighs
3 tbsp vegetable oil
1 large, finely diced onion
4 cloves, minced garlic
2 tbsp, grated fresh ginger
2 tbsp berbere spice blend
1 can (14 oz) diced tomatoes
1 cup chicken broth
1 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1 bay leaf
1/4 cup, chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a Dutch oven over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden, flip, and cook 3 more minutes. Remove and set aside.
Step 2: Add remaining 2 tbsp vegetable oil to pot. Sauté 1 cup diced onion for 5 minutes until translucent. Add 4 minced garlic cloves and 2 tbsp grated ginger, cooking 1 minute until fragrant. Stir in 2 tbsp berbere, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp smoked paprika, cooking 30 seconds to toast spices.
Step 3: Return chicken to pot. Add 1 can diced tomatoes (with juices), 1 cup chicken broth, and 1 tbsp tomato paste. Stir in 1 bay leaf. Bring to simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
Step 4: Discard bay leaf. Stir in 1/4 cup chopped cilantro. Adjust seasoning with salt and pepper if needed. Serve hot with rice or injera.