Berbere-Spiced Chicken Stew with Tomato and Berbere
Juicy chicken pieces simmered in a fiery berbere-spiced tomato sauce, capturing the bold flavors of Ethiopian cuisine. This african-inspired chicken ready in about 55 minutes pairs chicken thighs, bone-in and skin-on, vegetable oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tbsp vegetable oil
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger root
- 3 tbsp berbere spice blend
- 1 1/2 cups diced tomatoes (canned)
- 1 1/2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat until shimmering.
- Step 2: Add 6 bone-in, skin-on chicken thighs skin side down; sear for 5-7 minutes until skin is crispy and browned, then flip and cook 3 more minutes; remove chicken and set aside.
- Step 3: Reduce heat to medium; add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 4: Stir in 3 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until aromatic.
- Step 5: Add 3 tbsp berbere spice blend and toast for 1 minute until fragrant.
- Step 6: Pour in 1 1/2 cups diced canned tomatoes and 1 1/2 cups chicken broth; stir well to combine.
- Step 7: Return seared chicken thighs to the skillet, skin side up; bring to a simmer, cover, and cook for 30 minutes until chicken is cooked through and sauce thickens.
- Step 8: Season with 1 tsp salt and 1/2 tsp black pepper; sprinkle 2 tbsp chopped fresh cilantro before serving.
- Step 9: Serve hot with injera or steamed rice to enjoy the vibrant, spicy sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Berbere-Spiced Chicken Stew with Tomato and Berbere 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 Tomato and Berbere?
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 vegetable oil from drying out.
Can I substitute ingredients in Berbere-Spiced Chicken Stew with Tomato and Berbere?
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 Tomato and Berbere 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 Tomato and Berbere?
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.
