Berbere-Spiced Chicken Stew with Injera Crumble

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty Ethiopian-inspired chicken stew infused with berbere spice and served over torn injera crumbles for authentic texture. This Ethiopian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, boneless and skinless, berbere spice blend, red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb chicken thighs, boneless and skinless
• 2 tbsp berbere spice blend
• 1 medium red onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger root, grated
• 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 pieces injera bread

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb boneless, skinless chicken thighs cut into 1.5-inch pieces and sear for 4-5 minutes until browned on all sides but not fully cooked through. Remove and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped red onion, 4 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 2 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes until the spices bloom and the paste darkens slightly.
4. Step 4: Add 14 oz canned diced tomatoes and 2 cups chicken broth, scraping brown bits from the bottom. Bring to a simmer.
5. Step 5: Return the chicken to the pot, season with 1 tsp salt and 1/2 tsp black pepper, cover, and simmer gently for 25 minutes until chicken is tender and sauce thickens.
6. Step 6: Meanwhile, tear 2 pieces of injera bread into bite-sized crumbles and lightly toast them in a dry skillet over medium heat for 2-3 minutes until crisp.
7. Step 7: Serve the spicy chicken stew hot, topped with toasted injera crumbles for an authentic Ethiopian texture contrast.