Berbere-Spiced Ethiopian Chicken Stew
A richly spiced chicken stew infused with traditional Ethiopian berbere seasoning, simmered until tender and flavorful. This african-inspired chicken (gluten free) ready in about 55 minutes pairs chicken thighs, boneless and skinless, berbere spice mix, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb chicken thighs, boneless and skinless
- 2 tbsp berbere spice mix
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent and slightly golden.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp berbere spice mix and 2 tbsp tomato paste, stirring constantly for 2 minutes to release the spices' aromas and deepen the sauce.
- Step 4: Add 1 lb boneless, skinless chicken thighs cut into 2-inch pieces, tossing to coat with the spiced mixture, and cook for 5 minutes until the edges begin to brown.
- Step 5: Pour in 2 cups water, season with 1 tsp salt and 1/2 tsp black pepper, bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until the chicken is tender and the sauce thickens.
- Step 6: Stir in 2 tbsp chopped fresh cilantro just before serving to add a fresh herbal note.
Frequently asked questions
How long does Berbere-Spiced Ethiopian Chicken Stew 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 Ethiopian Chicken Stew?
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 mix from drying out.
Can I substitute ingredients in Berbere-Spiced Ethiopian Chicken Stew?
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 Ethiopian Chicken Stew 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 Ethiopian Chicken Stew 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.
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