Slow-Cooked Ethiopian Chicken and Onion Stew with Berbere

By AislePrompt Editorial · ·

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 developed and reviewed.

Slow-cooked chicken stew infused with the bold flavors of berbere spice and sweet caramelized onions, perfect for a comforting meal. This Ethiopian-inspired curry recipe, ready in about 95 minutes, pairs whole chicken, cut into pieces, berbere spice, red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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: 20 min Cook: 75 min Serves 6 Ethiopian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 5 tbsp olive oil in a large heavy pot over medium heat. Add 5 large finely chopped red onions and cook for 30 minutes, stirring occasionally, until onions are deeply caramelized and sweet.
  2. Step 2: Stir in 6 minced garlic cloves and 2 tbsp minced fresh ginger, cooking for 3 minutes until fragrant.
  3. Step 3: Add 4 tbsp berbere spice, stirring constantly for 2 minutes to toast the spices and coat the onions evenly.
  4. Step 4: Add 3 lbs chicken pieces, 1 1/2 tsp salt, and 3/4 tsp black pepper. Brown the chicken on all sides for 8 minutes.
  5. Step 5: Pour in 3 cups water, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally until chicken is tender and sauce thickens.
  6. Step 6: Add 6 peeled hard boiled eggs during the last 10 minutes of cooking to absorb the spiced sauce. Serve hot with injera or flatbread.

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