Injera-Wrapped Berbere Chicken Stew
A spicy Ethiopian chicken stew simmered in berbere spice blend, served on traditional injera flatbread for an authentic taste experience. This Ethiopian-inspired chicken recipe, ready in about 75 minutes, pairs chicken thighs, bone-in and skin-on, berbere spice blend, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1.5 pounds chicken thighs, bone-in and skin-on
- 2 tbsp berbere spice blend
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp tomato paste
- 2 cups water
- 3 tbsp vegetable oil
- 1 tsp salt
- 4 pieces injera flatbread
- 2 tbsp fresh cilantro, chopped
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until aromatic.
- Step 3: Add 2 tbsp berbere spice blend and 3 tbsp tomato paste, stirring constantly for 1 minute to toast the spices and develop deep flavor.
- Step 4: Add 1.5 pounds chicken thighs, searing for 4-5 minutes per side until golden brown.
- Step 5: Pour in 2 cups water and 1 tsp salt, bring to a boil, then reduce heat to low and simmer covered for 45 minutes until chicken is tender and stew thickens.
- Step 6: Serve hot stew spooned onto 4 pieces of injera flatbread, garnished with 2 tbsp chopped fresh cilantro, allowing diners to scoop the stew with the injera.
Frequently asked questions
How long does Injera-Wrapped Berbere Chicken Stew take to make?
Total time is about 75 minutes (15 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 Injera-Wrapped 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 berbere spice blend from drying out.
Can I substitute ingredients in Injera-Wrapped 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-Wrapped 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-Wrapped 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.
