One-Pot Ethiopian Chicken Stew with Black Cardamom and Fenugreek

By · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slow simmered with aromatic berbere, black cardamom, and fenugreek in a rich sauce, perfect for an easy one-pot dinner. This african-inspired one pot ready in about 70 minutes pairs bone-in chicken thighs, berbere spice mix, crushed black cardamom pods 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.

★ 4.7 (150 ratings) Prep: 20 min Cook: 50 min Serves 4 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium heat. Add 2 medium finely chopped yellow onions and cook for 10 minutes until softened and golden.
  2. Step 2: Stir in 4 minced garlic cloves and 1 1/2 tbsp minced fresh ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add 2 tbsp berbere spice mix, 2 crushed black cardamom pods, 1 tsp toasted fenugreek seeds, and 3 tbsp tomato paste, stirring constantly for 3 minutes to bloom the spices.
  4. Step 4: Add 6 bone-in chicken thighs, turning to coat in the spice mixture. Cook for 5 minutes to brown the chicken.
  5. Step 5: Pour in 2 cups water, season with 1 1/4 tsp salt and 1/2 tsp black pepper, and bring to a simmer.
  6. Step 6: Cover and reduce heat to low, cooking gently for 40 minutes until the chicken is tender and sauce has thickened.
  7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh basil leaves for a fresh herbal finish.
  8. Step 8: Serve hot with injera bread or steamed grains.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Ethiopian Chicken Stew with Black Cardamom and Fenugreek take to make?

Total time is about 70 minutes (20 min prep + 50 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 One-Pot Ethiopian Chicken Stew with Black Cardamom and Fenugreek?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pot Ethiopian Chicken Stew with Black Cardamom and Fenugreek?

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 One-Pot Ethiopian Chicken Stew with Black Cardamom and Fenugreek 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 One-Pot Ethiopian Chicken Stew with Black Cardamom and Fenugreek?

African one pot 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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