Slow-Cooked Berbere Chicken with Injera Flatbread

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rich, spicy Ethiopian-inspired chicken stew simmered in a berbere spice blend, served with traditional fermented injera flatbread. This African recipe, ready in about 90 minutes, pairs chicken thighs, bone-in and skin-on, berbere spice mix, 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

• 2 lbs chicken thighs, bone-in and skin-on
• 3 tbsp berbere spice mix
• 1 large (about 1 cup) yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 2 cups water
• 3 tbsp vegetable oil
• 1 tsp salt
• 2 cups injera flour (teff or all-purpose flour as substitute)
• 2 1/4 cups warm water for injera batter
• 1 tsp active dry yeast
• 1 tsp sugar

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Instructions

1. Step 1: In a large bowl, toss 2 lbs chicken thighs with 3 tbsp berbere spice mix and 1 tsp salt until evenly coated; set aside for 15 minutes to marinate.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large chopped yellow onion and sauté for 7 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated ginger to the onions and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens and thickens.
5. Step 5: Add the marinated chicken thighs to the pot, searing on all sides for 5 minutes until lightly browned.
6. Step 6: Pour in 2 cups water, bring to a simmer, cover, and reduce heat to low. Cook gently for 45 minutes until chicken is tender and sauce thickens.
7. Step 7: Meanwhile, combine 2 cups injera flour (teff or all-purpose), 1 tsp active dry yeast, and 1 tsp sugar in a bowl. Gradually whisk in 2 1/4 cups warm water until smooth. Cover and let ferment in a warm place for 24-48 hours until bubbly.
8. Step 8: Heat a non-stick skillet over medium heat. Pour 1/4 cup of injera batter into the skillet, swirling to cover the surface thinly. Cook for 2-3 minutes until holes form and edges lift, then remove (do not flip).
9. Step 9: Serve the berbere chicken hot, accompanied by fresh injera flatbread to scoop up the stew.