Berbere-Spiced Chicken Stew with Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply flavorful Ethiopian-inspired stew featuring tender chicken simmered in a spicy berbere spice blend with root vegetables. This Ethiopian-inspired quick recipe, ready in about 65 minutes, pairs chicken thighs, berbere spice blend, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Cook: 40 min Serves 4 Ethiopian cuisine 480 cal/serving

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Ingredients

1.5 lbs chicken thighs
3 tbsp berbere spice blend
1 medium, finely diced onion
4 cloves, minced garlic
2 medium, peeled and cubed potatoes
1 cup, sliced carrots
2 cups chicken stock
2 tbsp tomato paste
2 tbsp coconut oil
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add 1.5 lbs chicken thighs, skin-side down, and sear for 4 minutes per side until golden brown.
Step 2: Add 1 medium finely diced onion and 4 minced garlic cloves, sautéing for 3 minutes until softened. Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
Step 3: Pour in 2 cups chicken stock, add 2 medium peeled and cubed potatoes, and 1 cup sliced carrots. Bring to a gentle simmer, cover, and cook for 30 minutes until vegetables are tender.
Step 4: Remove chicken, shred with two forks, and return to pot. Simmer uncovered for 5 minutes to thicken sauce. Stir in 2 tbsp chopped cilantro before serving.