Injera-Wrapped Berbere Chicken Stew

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 spicy Ethiopian chicken stew simmered in berbere spice blend, served on traditional injera flatbread for an authentic taste experience. This Ethiopian chicken recipe, ready in about 75 minutes, pairs chicken thighs, bone-in and skin-on, berbere spice blend, and yellow onion, finely chopped for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 15 min Cook: 60 min Serves 4 Ethiopian cuisine 450 cal/serving

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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

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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.