Slow-Simmered Berbere Chicken Stew with Injera Crumbles

By AislePrompt Editorial · ·

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 richly spiced Ethiopian chicken stew simmered with berbere and served with toasted injera crumbles for texture. This Ethiopian-inspired chicken recipe, ready in about 65 minutes, pairs boneless 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: 50 min Serves 4 Ethiopian 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.

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