Slow-Simmered Berbere Chicken Stew with Injera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful Ethiopian chicken stew deeply infused with berbere spice, slow-simmered until tender and served with traditional injera flatbread. This african-inspired chicken ready in about 75 minutes pairs pounds boneless skinless chicken thighs, tablespoons berbere spice blend, medium, finely chopped yellow 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.

Prep: 15 min Cook: 60 min Serves 4 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 2 finely chopped yellow onions and sauté for 8 minutes until translucent and lightly golden at edges.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon freshly grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring constantly for 2 minutes to toast the spices and deepen flavor.
  4. Step 4: Add 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces, stirring to coat with the spice mixture.
  5. Step 5: Pour in 2 cups water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then bring to a boil.
  6. Step 6: Reduce heat to low, cover partially, and simmer for 45 minutes until chicken is tender and the sauce thickens.
  7. Step 7: Serve the stew hot with 4 pieces of injera bread to scoop and enjoy the rich flavors.

Frequently asked questions

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

Total time is about 75 minutes (15 min prep + 60 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-Simmered 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 minced garlic cloves from drying out.

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

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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