Berbere-Spiced Ethiopian Chicken Stew with Injera Flatbread

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

A richly spiced chicken stew infused with traditional Ethiopian berbere seasoning, served alongside soft injera flatbread for an authentic experience. This african-inspired chicken ready in about 55 minutes pairs boneless chicken thighs, berbere spice mix, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 8 minutes until translucent and lightly golden.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger root, cooking for 2 minutes until fragrant.
  3. Step 3: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring continuously for 2 minutes to toast the spices and develop aroma.
  4. Step 4: Add 1 lb boneless chicken thighs cut into bite-sized pieces, stirring to coat the chicken evenly with the spice mixture. Cook for 5 minutes until chicken starts to brown.
  5. Step 5: Pour in 2 cups water, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a gentle simmer. Cover and cook for 25 minutes until chicken is tender and stew thickens.
  6. Step 6: Warm 4 pieces of injera flatbread in a dry skillet over low heat for 1-2 minutes each side until pliable. Serve stew hot with injera for dipping.

Frequently asked questions

How long does Berbere-Spiced Ethiopian Chicken Stew with Injera Flatbread 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 with Injera Flatbread?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Berbere-Spiced Ethiopian Chicken Stew with Injera Flatbread?

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 with Injera Flatbread 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 Ethiopian Chicken Stew with Injera Flatbread?

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.

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