Berbere-Spiced Chicken Stew with Injera Crumble

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

A hearty Ethiopian-inspired chicken stew infused with berbere spice and served over torn injera crumbles for authentic texture. This african-inspired chicken ready in about 55 minutes pairs chicken thighs, boneless and skinless, berbere spice blend, medium 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.

Prep: 15 min Cook: 40 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Berbere-Spiced Chicken Stew with Injera Crumble 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 Crumble?

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 Crumble?

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 Crumble 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 Crumble?

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.

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