Ethiopian-Inspired Spiced Chicken Stew with Red Wine and Onions

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

A rich chicken stew simmered with berbere, caramelized onions, and a splash of red wine for depth and warmth. This african-inspired curry ready in about 80 minutes pairs bone-in chicken thighs, tablespoons berbere spice, thinly sliced large yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 60 min Serves 4 African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Melt 3 tablespoons unsalted butter in a large heavy-bottomed pot over medium heat. Add 2 large thinly sliced yellow onions and sauté for 20 minutes, stirring frequently until deeply golden and caramelized.
  2. Step 2: Add 4 minced garlic cloves and 1 tablespoon minced fresh ginger, stirring for 2 minutes until fragrant.
  3. Step 3: Stir in 2 tablespoons berbere spice and 1 tablespoon tomato paste, cooking for 3 minutes to intensify the spice flavors.
  4. Step 4: Add 6 bone-in chicken thighs to the pot, turning to coat in the onion and spice mixture. Cook for 5 minutes until lightly browned.
  5. Step 5: Pour 1/2 cup dry red wine into the pot, scraping the bottom to deglaze. Let the wine reduce for 3 minutes.
  6. Step 6: Add 1 cup chicken stock, bring to a simmer, then reduce heat to low. Cover and cook for 40 minutes until the chicken is tender and the sauce thickens.
  7. Step 7: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and stir in 1 teaspoon chopped fresh thyme if using. Serve warm with flatbread or injera.

Equipment for this recipe

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Frequently asked questions

How long does Ethiopian-Inspired Spiced Chicken Stew with Red Wine and Onions take to make?

Total time is about 80 minutes (20 min prep + 60 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 Ethiopian-Inspired Spiced Chicken Stew with Red Wine and Onions?

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 Ethiopian-Inspired Spiced Chicken Stew with Red Wine and Onions?

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 Ethiopian-Inspired Spiced Chicken Stew with Red Wine and Onions 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 Ethiopian-Inspired Spiced Chicken Stew with Red Wine and Onions?

African curry 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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