Simmered Berbere-Spiced Chicken Stew with Injera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warming Ethiopian chicken stew infused with the fiery and aromatic berbere spice blend, served traditionally with sourdough flatbread injera. This african-inspired chicken ready in about 65 minutes pairs tablespoons berbere spice blend, garlic cloves, minced, tablespoon ginger root, grated 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.

Prep: 15 min Cook: 50 min Serves 4 African cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Simmered Berbere-Spiced Chicken Stew with Injera take to make?

Total time is about 65 minutes (15 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 Simmered Berbere-Spiced Chicken Stew with Injera?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Simmered Berbere-Spiced Chicken Stew with Injera?

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 Simmered Berbere-Spiced Chicken Stew with Injera 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 Simmered Berbere-Spiced Chicken Stew with Injera?

African 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.

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