Harmonic Chicken Stew with Berbere Spice

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 drafted and published.

A deeply aromatic chicken stew simmered with aromatic berbere spice, golden onions, and slow-cooked potatoes, finished with fresh cilantro. This Ethiopian-inspired one-pot recipe, ready in about 70 minutes, pairs chicken thighs, berbere spice blend, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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: 25 min Cook: 45 min Serves 6 Ethiopian cuisine 380 cal/serving

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Ingredients

1.5 lbs chicken thighs
3 tbsp berbere spice blend
2 large yellow onion
4 garlic cloves
2 medium potatoes
2 tbsp coconut oil
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1/4 cup fresh cilantro

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Instructions

Step 1: Dice 2 large yellow onions into 1/4-inch cubes and mince 4 garlic cloves. Heat 2 tbsp coconut oil in a large Dutch oven over medium heat, then add onions and cook for 8 minutes until golden and caramelized, stirring occasionally to prevent burning.
Step 2: Add 3 tbsp berbere spice blend and minced garlic, stirring for 1 minute until fragrant and oil becomes aromatic, then pour in 1 can (14 oz) diced tomatoes and cook for 3 minutes until tomatoes break down slightly.
Step 3: Add 1.5 lbs chicken thighs, 2 medium diced potatoes, and 2 cups vegetable broth, bring to a gentle simmer, then cover and cook for 35 minutes until chicken is tender and potatoes are easily pierced with a fork.
Step 4: Remove chicken and potatoes with tongs, shred chicken with two forks, and return to pot. Stir in 1/4 cup fresh cilantro and simmer uncovered for 5 minutes until flavors meld and sauce thickens slightly.