Chicken Stew with Spiced Berbere

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, aromatic chicken stew simmered in a vibrant berbere spice blend, served over soft injera for a true Ethiopian dining experience. This Ethiopian-inspired soup recipe, ready in about 65 minutes, pairs chicken thighs, onions, garlic cloves 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: 20 min Cook: 45 min Serves 4 Ethiopian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs chicken thighs
3 medium onions
4 garlic cloves
2 tbsp berbere spice
4 medium tomatoes
1 tbsp grated ginger
1 tsp turmeric
1 tsp salt
3 tbsp olive oil

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 finely chopped onions and sauté for 8 minutes until golden and translucent.
Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant, then stir in 2 tbsp berbere spice and 1 tsp turmeric. Cook for 2 minutes until the spices deepen in color.
Step 3: Add 1.5 lbs chicken thighs, skin-side up. Cook for 5 minutes until browned, then add 4 chopped tomatoes and 1 tsp salt. Stir to coat.
Step 4: Pour in 4 cups water, bring to a boil, then reduce heat. Simmer for 35 minutes until chicken is tender and tomatoes break down.
Step 5: Serve hot with warm injera on the side.