Berbere-Spiced Chicken Stew with Lentils
A hearty Ethiopian-inspired chicken stew enriched with aromatic berbere spice and tender lentils, perfect for a comforting meal. This Ethiopian-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs chicken thighs, boneless and skinless, berbere spice blend, red lentils 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 rice, quinoa, or a quick salad. 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 cup red lentils
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 3 cups chicken broth
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 2 tbsp fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Add 4 minced garlic cloves and 1 tbsp minced ginger to the pot, cooking for 1 minute until aromatic.
- Step 3: Stir in 2 tbsp berbere spice blend and cook for 2 minutes to release its flavors.
- Step 4: Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces and brown for 5 minutes until the edges are golden.
- Step 5: Mix in 2 tbsp tomato paste and cook for 2 minutes until it deepens in color.
- Step 6: Pour in 3 cups chicken broth and 1 cup water, scraping up any browned bits from the pot bottom.
- Step 7: Add 1 cup red lentils, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce to a simmer.
- Step 8: Cover and cook for 30 minutes, stirring occasionally until lentils are tender and the stew thickens.
- Step 9: Adjust seasoning with additional salt if needed. Stir in 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Berbere-Spiced Chicken Stew with Lentils 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 Lentils?
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 Lentils?
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 Lentils 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.
Is Berbere-Spiced Chicken Stew with Lentils gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
