Injera-Crusted Berbere-Spiced Chicken Stew

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

Tender chicken pieces simmered in a rich berbere-spiced tomato and onion sauce, served with injera-inspired flatbread. This african-inspired chicken ready in about 115 minutes pairs boneless chicken thighs, berbere spice mix, thinly sliced large onion 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: 70 min Cook: 45 min Serves 4 African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup teff flour, 1/2 cup all-purpose flour, 1 tsp active dry yeast, 1 tsp sugar, and 1 1/4 cups warm water. Whisk until smooth and let rest covered at room temperature for 1 hour to ferment lightly.
  2. Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 thinly sliced large onion and sauté for 5-7 minutes until translucent and starting to caramelize.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  4. Step 4: Add 2 tbsp berbere spice mix and 3 tbsp tomato paste, stirring continuously for 2 minutes until the oil starts to separate and spices are aromatic.
  5. Step 5: Add 1.5 lbs boneless chicken thighs cut into chunks and sauté for 5 minutes until lightly browned on all sides.
  6. Step 6: Pour in 1 can (14 oz) diced tomatoes and 2 cups water or chicken broth, then add 1 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until chicken is tender and sauce thickens.
  7. Step 7: Meanwhile, heat a non-stick skillet over medium heat. Pour a thin layer of the fermented injera batter (about 1/4 cup) and cook for 2-3 minutes until bubbles form and edges lift, then flip and cook 1 minute more. Repeat to make 6-8 flatbreads.
  8. Step 8: Serve the spicy chicken stew hot on top of the injera flatbreads, using the bread to scoop up the stew.

Equipment for this recipe

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Frequently asked questions

How long does Injera-Crusted Berbere-Spiced Chicken Stew take to make?

Total time is about 115 minutes (70 min prep + 45 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 Injera-Crusted Berbere-Spiced Chicken Stew?

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 Injera-Crusted Berbere-Spiced Chicken Stew?

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 Injera-Crusted Berbere-Spiced Chicken Stew 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 Injera-Crusted Berbere-Spiced Chicken Stew?

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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