Berbere-Spiced Chicken Stew with Injera Croutons

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

A fragrant Ethiopian-inspired chicken stew simmered in a berbere-spiced tomato sauce, served with crispy injera croutons for texture contrast. This ethiopian-inspired chicken ready in about 55 minutes pairs chicken thighs, boneless and skinless, berbere spice mix, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 2 tbsp berbere spice mix and cook, stirring constantly, for 2 minutes to toast the spices and release their fragrance.
  4. Step 4: Mix in 2 tbsp tomato paste and 14 oz canned diced tomatoes, cooking for 3 minutes until the mixture thickens slightly.
  5. Step 5: Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces. Stir to coat with the sauce.
  6. Step 6: Pour in 2 cups chicken broth, season with 1 tsp salt and 1/2 tsp black pepper, bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until chicken is tender and sauce thickens.
  7. Step 7: Meanwhile, preheat the oven to 375°F. Spread 2 cups of injera bread pieces on a baking sheet and toast for 10 minutes until crisp and golden.
  8. Step 8: Serve the stew hot, garnished with the injera croutons for a delightful crunch.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Croutons?

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 mix from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Stew with Injera Croutons?

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 Croutons 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 Croutons?

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.

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