Slow-Simmered Berbere Chicken Stew with Injera

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

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.

A flavorful Ethiopian chicken stew deeply infused with berbere spice, slow-simmered until tender and served with traditional injera flatbread. This Ethiopian-inspired chicken recipe, ready in about 75 minutes, pairs boneless skinless chicken thighs, berbere spice blend, 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. 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: 60 min Serves 4 Ethiopian cuisine 350 cal/serving

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

Ingredients

1.5 pounds boneless skinless chicken thighs
3 tablespoons berbere spice blend
2 medium, finely chopped yellow onion
4 cloves, minced garlic cloves
1 tablespoon, freshly grated ginger
2 tablespoons tomato paste
2 cups water
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
4 pieces (for serving) injera bread

Dutch ovens worth buying for low-and-slow cooking → 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 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.
Step 2: Stir in 4 minced garlic cloves and 1 tablespoon freshly grated ginger, cooking for 1 minute until fragrant.
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.
Step 4: Add 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces, stirring to coat with the spice mixture.
Step 5: Pour in 2 cups water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then bring to a boil.
Step 6: Reduce heat to low, cover partially, and simmer for 45 minutes until chicken is tender and the sauce thickens.
Step 7: Serve the stew hot with 4 pieces of injera bread to scoop and enjoy the rich flavors.