Simmered Berbere-Spiced Chicken Stew with Injera

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A warming Ethiopian chicken stew infused with the fiery and aromatic berbere spice blend, served traditionally with sourdough flatbread injera. This Ethiopian-inspired chicken recipe, ready in about 65 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
• 3 tablespoons berbere spice blend
• 1 large (about 8 ounces) yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon ginger root, grated
• 2 tablespoons tomato paste
• 3 tablespoons vegetable oil
• 2 cups chicken broth
• 1 cup water
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• to serve, 4 large pieces injera bread

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large heavy-bottom pot over medium heat until shimmering. Add 1 large finely chopped yellow onion and sauté for 7 minutes until soft and translucent with edges starting to brown.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated ginger root, cooking for 1 minute until fragrant and slightly golden.
3. Step 3: Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring continuously for 2 minutes until the oil begins to redden and the spices are aromatic.
4. Step 4: Add 1.5 pounds bone-in, skin-on chicken thighs, turning to coat all pieces with the spiced onion mixture. Sear for 5 minutes until lightly browned on all sides.
5. Step 5: Pour in 2 cups chicken broth and 1 cup water, then season with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low.
6. Step 6: Cover and simmer gently for 40 minutes until the chicken is tender and the sauce thickens to a rich, deep red.
7. Step 7: Serve the stew hot with 4 large pieces of injera bread, using the bread to scoop up the flavorful chicken and sauce.