Berbere-Spiced Chicken Stew with Injera Bread
A hearty Ethiopian chicken stew infused with the smoky, spicy flavors of berbere spice blend, served traditionally with soft injera bread. This african-inspired chicken ready in about 65 minutes pairs berbere spice blend, large, finely chopped yellow onion, minced garlic cloves 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
- 1.5 lbs, boneless and skinless, cut into 1.5-inch pieces chicken thighs
- 2 tbsp berbere spice blend
- 1 large, finely chopped yellow onion
- 4, minced garlic cloves
- 1 tbsp, freshly grated ginger
- 2 tbsp tomato paste
- 14 oz can diced tomatoes
- 2 cups chicken broth
- 3 tbsp niter kibbeh (Ethiopian spiced butter) or regular unsalted butter
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- for serving, about 4 pieces injera bread
Instructions
- Step 1: Heat 2 tbsp vegetable oil and 3 tbsp niter kibbeh or unsalted butter in a large pot over medium heat until shimmering. Add 1 large finely chopped yellow onion and sauté for 8 minutes until soft and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 2 minutes until fragrant.
- Step 3: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 3 minutes to toast the spices and develop flavor.
- Step 4: Add 1.5 lbs chicken thighs cut into 1.5-inch pieces, coating them evenly in the spice mixture. Cook for 5 minutes until the chicken starts to brown.
- Step 5: Pour in 14 oz diced tomatoes and 2 cups chicken broth, stirring to combine. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Bring the stew to a simmer, then reduce the heat to low and cover. Cook gently for 35 minutes until the chicken is tender and the sauce thickens.
- Step 7: Serve hot with 4 pieces of injera bread for dipping and scooping the stew.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Berbere-Spiced Chicken Stew with Injera Bread 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 Bread?
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 Bread?
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 Bread 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 Bread?
African 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.
