Simmered Berbere-Spiced Chicken Stew with Injera Bread

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

A hearty Ethiopian chicken stew infused with berbere spice blend, simmered to tender perfection and traditionally served with injera flatbread. This african-inspired chicken ready in about 65 minutes pairs pounds bone-in chicken thighs, tablespoons berbere spice mix, large, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons of niter kibbeh in a large heavy-bottomed pot over medium heat until melted and shimmering. Add 1 large thinly sliced red onion and sauté for 8 minutes, stirring occasionally until softened and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated ginger root, cooking for 2 minutes until aromatic. Add 3 tablespoons berbere spice mix and 2 tablespoons tomato paste; cook while stirring for 3 minutes until the spices bloom and the mixture thickens.
  3. Step 3: Add 1.5 pounds bone-in chicken thighs to the pot, coating them thoroughly with the spice mixture. Pour in 2 cups water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then bring to a gentle simmer.
  4. Step 4: Cover the pot partially, reduce heat to low, and simmer the stew for 40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. Serve hot with traditional injera bread to soak up the flavorful sauce.

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Frequently asked questions

How long does Simmered Berbere-Spiced Chicken Stew with Injera Bread 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 Bread?

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 pounds bone-in chicken thighs from drying out.

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

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 Bread 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 Bread?

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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