Injera-Spiced Berbere Chicken Stew

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

A hearty Ethiopian-inspired chicken stew featuring the bold warmth of berbere spice simmered with tender chicken and rich tomato sauce. This ethiopian-inspired chicken ready in about 50 minutes pairs boneless chicken thighs, berbere spice blend, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 35 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 lb boneless chicken thighs cut into bite-sized pieces, cooking for 6-8 minutes until lightly browned on all sides.
  4. Step 4: Sprinkle in 2 tbsp berbere spice blend and 1 tsp salt, stirring well to coat the chicken and onions evenly; cook for 2 minutes to release the spices' aroma.
  5. Step 5: Mix in 3 tbsp tomato paste and 1 cup diced tomatoes, stirring to combine, followed by 2 cups chicken broth. Bring to a simmer over medium-low heat.
  6. Step 6: Cover the pot and let the stew simmer gently for 25 minutes, stirring occasionally, until chicken is tender and the sauce thickens.
  7. Step 7: Adjust seasoning with 1/2 tsp black pepper. Serve hot, garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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-Spiced Berbere 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-Spiced Berbere 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-Spiced Berbere 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-Spiced Berbere Chicken Stew?

Ethiopian 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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