Slow-Cooked Berbere Chicken Stew with Injera

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

A fragrant Ethiopian chicken stew simmered in a spicy berbere sauce, served traditionally with injera bread to soak up the rich flavors. This ethiopian-inspired chicken ready in about 115 minutes pairs chicken thighs, bone-in and skin-on, berbere spice blend, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 95 min Serves 4 Ethiopian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and starting to brown at the edges.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until fragrant.
  3. Step 3: Add 3 tbsp berbere spice blend and 3 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices and deepen flavor.
  4. Step 4: Add 2 lbs bone-in, skin-on chicken thighs to the pot, browning them on all sides for about 5 minutes.
  5. Step 5: Pour in 14 oz diced canned tomatoes and 2 cups chicken broth, stirring to combine. Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Bring the stew to a simmer, then reduce heat to low, cover partially, and let cook for 1.5 hours until chicken is tender and sauce thickens.
  7. Step 7: Adjust seasoning if needed and sprinkle 2 tbsp chopped fresh cilantro before serving.
  8. Step 8: Serve hot with traditional injera bread (4 pieces) to scoop up the stew.

Frequently asked questions

How long does Slow-Cooked Berbere Chicken Stew with Injera take to make?

Total time is about 115 minutes (20 min prep + 95 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 Slow-Cooked Berbere 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 berbere spice blend from drying out.

Can I substitute ingredients in Slow-Cooked Berbere 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 Slow-Cooked Berbere 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 Slow-Cooked Berbere Chicken Stew with Injera?

Ethiopian 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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