Slow-Simmered Berbere Chicken Stew with Injera Bites

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 fragrant Ethiopian stew featuring berbere-spiced chicken slow-cooked until tender, served with traditional injera bread bites for dipping. This African recipe, 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.

Prep: 20 min Cook: 60 min Serves 4 Ethiopian cuisine 480 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 cups yellow onions, finely chopped
4 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

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 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.