Slow-Simmered Berbere Chicken Stew with Injera Flatbread

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 rich Ethiopian chicken stew spiced with berbere blend, simmered to tender perfection and served with traditional sourdough flatbread injera. This Ethiopian-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, berbere spice mix, niter kibbeh (Ethiopian spiced butter) 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.

Prep: 15 min Cook: 50 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and shimmering, about 2 minutes. Add 2 finely chopped medium yellow onions and sauté for 8 minutes until soft and translucent.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger to the onions, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes until the spices bloom and the mixture darkens slightly.
  4. Step 4: Add 2 lbs bone-in chicken thighs to the pot, turning to coat each piece thoroughly in the spice mixture.
  5. Step 5: Pour in 2 cups water and add 1 tsp salt. Bring to a gentle simmer, cover partially, and cook over low heat for 40 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Serve the stew hot with 4 pieces of injera flatbread on the side, using the bread to scoop the flavorful chicken and sauce.

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