Berbere-Spiced Chicken Stew with Soft Injera
A hearty Ethiopian chicken stew simmered in a rich, spicy berbere sauce, served alongside traditional tangy injera flatbread. This Ethiopian-inspired chicken recipe, ready in about 90 minutes, pairs chicken thighs, bone-in, skin removed, berbere spice blend, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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
- 2 lbs chicken thighs, bone-in, skin removed
- 3 tbsp berbere spice blend
- 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
- 3 cups yellow onions, finely chopped
- 5 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp tomato paste
- 2 cups water
- 1.5 tsp salt
- 2 cups teff flour
- 0.5 cup all-purpose flour
- 2.5 cups warm water (for injera batter)
- 1 tsp vegetable oil (for injera pan)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, melt 4 tbsp niter kibbeh and add 3 cups finely chopped yellow onions. Sauté for 15 minutes, stirring often, until onions are deeply caramelized and fragrant.
- Step 2: Add 5 minced garlic cloves and 1 tbsp minced fresh ginger to the onions and cook for 2 minutes until aromatic.
- Step 3: Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste; cook for 3 minutes until the mixture darkens and the spices release their aroma.
- Step 4: Add 2 lbs chicken thighs, stirring to coat them well in the spice mixture; cook for 5 minutes, turning occasionally.
- Step 5: Pour in 2 cups water and add 1.5 tsp salt. Bring to a simmer, cover, and cook for 40 minutes until the chicken is tender and the sauce thickens.
- Step 6: Meanwhile, prepare the injera batter by whisking together 2 cups teff flour, 0.5 cup all-purpose flour, and 2.5 cups warm water until smooth. Cover and ferment at room temperature for 24-48 hours until bubbly.
- Step 7: To cook injera, heat a non-stick skillet over medium-high heat and brush with 1 tsp vegetable oil. Pour a thin layer of batter, swirling the pan to cover the surface evenly.
- Step 8: Cook for 2-3 minutes until bubbles appear on the surface and edges lift, then remove injera from the pan. Do not flip. Repeat with remaining batter.
- Step 9: Serve the spicy chicken stew hot alongside soft injera flatbreads for dipping and scooping.
Frequently asked questions
How long does Berbere-Spiced Chicken Stew with Soft Injera take to make?
Total time is about 90 minutes (30 min prep + 60 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 Soft Injera?
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 Soft Injera?
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 Soft Injera for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Soft Injera?
Ethiopian 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.
