Injera-Crusted Berbere Chicken with Spiced Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A flavorful Ethiopian-inspired dish featuring tender chicken coated in injera crumbs, served alongside a robust berbere-spiced lentil stew. This ethiopian-inspired african ready in about 60 minutes pairs chicken thighs, boneless and skinless, injera bread crumbs, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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

• 4 pieces (about 1.5 lbs) chicken thighs, boneless and skinless
• 1 cup injera bread crumbs
• 2 tbsp berbere spice mix
• 1 cup red lentils
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

Instructions

1. Step 1: Preheat oven to 400°F. Pat dry 4 boneless, skinless chicken thighs (about 1.5 lbs). In a shallow bowl, mix 1 cup injera bread crumbs with 1 tbsp berbere spice. Coat each chicken thigh evenly with this mixture and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken thighs and sear for 3 minutes on each side until golden brown. Transfer skillet to the oven and roast for 12-15 minutes until chicken reaches 165°F internal temperature.
3. Step 3: While chicken roasts, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger; sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and 1 tbsp berbere spice, cooking for 1 minute until aromatic. Add 1 cup red lentils, 3 cups vegetable broth, 1/2 cup water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
5. Step 5: Serve the injera-crusted berbere chicken hot with a generous ladle of the spiced lentil stew on the side.