Slow-Simmered Berbere Chicken Stew with Injera Crumbles

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

A richly spiced Ethiopian chicken stew simmered with berbere and served with toasted injera crumbles for texture. This african-inspired chicken ready in about 65 minutes pairs boneless chicken thighs, berbere spice blend, large, diced 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: 50 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large diced yellow onion and sauté for 7 minutes until soft and translucent.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices and deepen flavor.
  4. Step 4: Add 1 lb boneless chicken thighs cut into chunks, tossing to coat with the spice mixture. Sear for 5 minutes until lightly browned.
  5. Step 5: Pour in 2 cups chicken broth, add 1 tsp salt and 1/2 tsp black pepper, then bring to a simmer. Cover and cook on low heat for 45 minutes until chicken is tender and stew thickens.
  6. Step 6: Meanwhile, toast 2 pieces of injera bread in a dry skillet over medium heat until crisp and break into crumbles.
  7. Step 7: Serve the stew hot, garnished with toasted injera crumbles for a crunchy contrast.

Frequently asked questions

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

Total time is about 65 minutes (15 min prep + 50 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 Crumbles?

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 boneless chicken thighs from drying out.

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

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 Crumbles 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 Crumbles?

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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