Berbere-Spiced Chicken Stew with Tomato and Onion

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

A richly spiced Ethiopian chicken stew simmered with berbere seasoning, ripe tomatoes, and caramelized onions for a hearty and aromatic dish. This ethiopian-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, vegetable oil, large red onion, thinly sliced 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.

Prep: 15 min Cook: 50 min Serves 4 Ethiopian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 large thinly sliced red onions and sauté for 10-12 minutes until deeply caramelized and soft.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 3 tablespoons berbere spice blend to the pot and toast the spices with the aromatics for 1-2 minutes, stirring constantly to prevent burning.
  4. Step 4: Add 1.5 pounds bone-in chicken thighs to the pot, stirring to coat the chicken well with the spice and onion mixture. Cook for 5 minutes until the chicken starts to brown.
  5. Step 5: Pour in 14 oz diced canned tomatoes and 1 cup chicken broth, stirring to combine. Bring to a simmer, then reduce heat to low and cover. Cook for 35-40 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Season the stew with salt and black pepper to taste, then garnish with 2 tablespoons chopped fresh cilantro before serving.

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Frequently asked questions

How long does Berbere-Spiced Chicken Stew with Tomato and Onion take to make?

Total time is about 65 minutes (15 min prep + 50 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 Onion?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Stew with Tomato and Onion?

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 Onion 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 Onion?

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.

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