Berbere-Spiced Chicken Stew with Injera Croutons

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant Ethiopian-inspired chicken stew simmered in a berbere-spiced tomato sauce, served with crispy injera croutons for texture contrast. This Ethiopian chicken recipe, ready in about 55 minutes, pairs chicken thighs, boneless and skinless, berbere spice mix, and onion, finely chopped for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 lb chicken thighs, boneless and skinless
• 2 tbsp berbere spice mix
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp tomato paste
• 14 oz diced tomatoes (canned)
• 2 cups chicken broth
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups injera bread, cut into 1-inch pieces

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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.