Berbere-Spiced Chicken Stew with Injera
A hearty Ethiopian chicken stew simmered with the warm, complex flavors of berbere spice served alongside traditional injera flatbread. This ethiopian-inspired chicken ready in about 65 minutes pairs chicken thighs, bone-in and skin-on, berbere spice blend, large onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 lbs chicken thighs, bone-in and skin-on
- 3 tbsp berbere spice blend
- 2 large onions, thinly sliced
- 1.5 tbsp ginger-garlic paste
- 4 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 cups water
- 1.5 tsp salt
- 1 tsp black pepper
- 4 pieces injera flatbread
Instructions
- Step 1: Heat 4 tbsp vegetable oil in a large pot over medium heat. Add 2 thinly sliced large onions and sauté for 10 minutes until soft and golden brown, stirring occasionally.
- Step 2: Stir in 1.5 tbsp ginger-garlic paste and 3 tbsp berbere spice blend; cook for 2 minutes until fragrant, stirring to coat the onions.
- Step 3: Add 2 lbs chicken thighs (bone-in, skin-on) to the pot, browning on all sides for about 6 minutes.
- Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, then add 2 cups water, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and cook for 40 minutes until the chicken is tender.
- Step 5: Serve the stew hot with 4 pieces of injera flatbread to scoop and enjoy the rich, spicy flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Berbere-Spiced Chicken Stew with Injera take to make?
Total time is about 65 minutes (15 min prep + 50 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 with Injera?
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 berbere spice blend from drying out.
Can I substitute ingredients in Berbere-Spiced Chicken Stew with Injera?
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 with Injera 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 with Injera?
Ethiopian chicken 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.
