Slow-Cooked Ethiopian Berbere Chicken Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply flavored Ethiopian chicken stew simmered with spicy berbere seasoning and fragrant onions. This Ethiopian-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, bone-in and skin-on, berbere spice mix, yellow onions, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 55 min Serves 4 Ethiopian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs chicken thighs, bone-in and skin-on
3 tbsp berbere spice mix
2 medium yellow onions, sliced
4 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp tomato paste
2 cups chicken broth
3 tbsp niter kibbeh (Ethiopian spiced butter)
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp niter kibbeh in a large heavy pot over medium heat until melted and fragrant, about 1 minute.
Step 2: Add 2 medium sliced yellow onions and sauté for 8 minutes until softened and golden brown.
Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
Step 4: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring to coat the onions and cook for 2 minutes to release the spices' aroma.
Step 5: Add 2 lbs bone-in, skin-on chicken thighs and brown on all sides for 5 minutes.
Step 6: Pour in 2 cups chicken broth, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a gentle simmer.
Step 7: Cover and reduce heat to low, cooking for 45 minutes until the chicken is tender and the sauce thickens.
Step 8: Stir in 2 tbsp chopped fresh cilantro just before serving to add a fresh finish.