Slow-Simmered Berbere Chicken Stew with Injera Bites
A fragrant Ethiopian stew featuring berbere-spiced chicken slow-cooked until tender, served with traditional injera bread bites for dipping. This ethiopian-inspired african ready in about 80 minutes pairs chicken thighs, bone-in and skin-on, berbere spice mix, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 cups yellow onions, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger root, grated
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 3 cups water
- 1.5 tsp salt
- 2 tbsp fresh cilantro, chopped
- 1 large piece injera bread
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 2 cups finely chopped yellow onions and sauté for 10 minutes, stirring frequently, until golden and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger root, cooking for 2 minutes until aromatic.
- Step 3: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring continuously for 1 minute to toast the spices and deepen flavors.
- Step 4: Place 2 lbs bone-in, skin-on chicken thighs into the pot, coating them thoroughly with the spice mixture.
- Step 5: Pour in 3 cups water and add 1.5 tsp salt, bringing the mixture to a gentle simmer. Cover and cook over low heat for 45 minutes until the chicken is tender and the sauce thickens.
- Step 6: Remove the lid and simmer uncovered for 10 more minutes to reduce the sauce slightly.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro. Tear the 1 large piece of injera bread into bite-sized pieces for dipping and serving alongside the stew.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Berbere Chicken Stew with Injera Bites take to make?
Total time is about 80 minutes (20 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 Bites?
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 berbere spice mix from drying out.
Can I substitute ingredients in Slow-Simmered Berbere Chicken Stew with Injera Bites?
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 Bites 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 Bites?
Ethiopian african 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.
