Slow-Simmered Berbere Chicken Stew with Injera Bread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A richly spiced Ethiopian chicken stew slow-cooked in a berbere pepper blend, served traditionally with sourdough injera bread for dipping. This ethiopian-inspired chicken ready in about 75 minutes pairs bone-in chicken thighs, berbere spice mix, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.3 (14 ratings) Prep: 15 min Cook: 60 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped yellow onion and cook, stirring occasionally, for 8-10 minutes until softened and golden brown.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger root, cooking for 1-2 minutes until fragrant.
  3. Step 3: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring continuously for 2 minutes to toast the spices and deepen flavors.
  4. Step 4: Place 2 pounds bone-in chicken thighs in the pot, coating them well with the spice mixture. Sear for 5 minutes, turning occasionally until lightly browned.
  5. Step 5: Pour in 2 cups water, add 1 tsp salt and 1/2 tsp black pepper, bring to a gentle simmer. Cover the pot and cook on low heat for 45 minutes until chicken is tender and sauce thickens.
  6. Step 6: Serve the stew hot with 4 pieces of injera bread on the side for scooping and soaking up the flavorful sauce.

Frequently asked questions

How long does Slow-Simmered Berbere Chicken Stew with Injera Bread 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 Bread?

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 bone-in chicken thighs from drying out.

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

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 Bread 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 Bread?

Ethiopian 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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