Berbere-Spiced Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 meals 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.

★ 4.5 (125 ratings) Prep: 20 min Cook: 45 min Serves 4 Ethiopian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Berbere-Spiced Chicken Stew take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Chicken Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Chicken Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Berbere-Spiced Chicken Stew?

Ethiopian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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