One-Pot Ethiopian Spiced Chicken and Lentil Stew

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

A wholesome, one-pot stew combining tender chicken and red lentils simmered in a fragrant berbere and tomato sauce for a nourishing meal. This african-inspired curry ready in about 55 minutes pairs red lentils, rinsed, olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 5, 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: 15 min Cook: 40 min Serves 5 African cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until soft and translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice blend and cook for 2 minutes to toast the spices.
  4. Step 4: Add 1.5 lbs boneless, skinless chicken thigh chunks and brown them for 5 minutes, stirring occasionally.
  5. Step 5: Add 1 cup rinsed red lentils, 1 can (14.5 oz) diced tomatoes with their juice, and 3 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the lentils are tender and the chicken is cooked through.
  7. Step 7: Remove the lid and simmer uncovered for 5-7 minutes to thicken the stew to your desired consistency.
  8. Step 8: Turn off heat and stir in 2 tbsp chopped fresh parsley before serving with injera or crusty bread.

Frequently asked questions

How long does One-Pot Ethiopian Spiced Chicken and Lentil Stew take to make?

Total time is about 55 minutes (15 min prep + 40 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 Spiced Chicken and Lentil 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 red lentils, rinsed from drying out.

Can I substitute ingredients in One-Pot Ethiopian Spiced Chicken and Lentil 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 One-Pot Ethiopian Spiced Chicken and Lentil Stew for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Spiced Chicken and Lentil Stew?

African curry 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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