Slow-Simmered Berbere Chicken Stew with Tomato and Onion

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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.

Tender chicken pieces slow-cooked in a rich, aromatic berbere-spiced tomato and onion sauce, perfect for a comforting family meal. This Ethiopian-inspired chicken recipe, ready in about 70 minutes, pairs bone-in chicken thighs, olive oil, large onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 55 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp olive oil
1 large onion, sliced
4 cloves minced garlic
3 tbsp berbere spice blend
2 tbsp tomato paste
1 1/2 cups diced tomatoes
2 cups chicken broth
1 1/2 tsp salt
1 tsp black pepper
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 3 tablespoons olive oil in a large heavy-bottom pot over medium-high heat until shimmering.
Step 2: Add 6 bone-in chicken thighs, skin side down; brown for 5-6 minutes on each side until golden and crispy. Remove and set aside.
Step 3: Lower heat to medium, add 1 sliced large onion and 4 cloves minced garlic to the pot; sauté for 6-7 minutes until soft and fragrant.
Step 4: Stir in 3 tablespoons berbere spice blend and 2 tablespoons tomato paste; cook for 2 minutes until spices are fragrant and paste darkens.
Step 5: Add 1 1/2 cups diced tomatoes, 2 cups chicken broth, 1 1/2 teaspoons salt, and 1 teaspoon black pepper; stir to combine.
Step 6: Return chicken thighs to the pot, skin side up; bring to a simmer. Cover and cook on low heat for 40 minutes until chicken is tender and cooked through.
Step 7: Remove the lid, increase heat to medium-high, and simmer uncovered for 5-7 minutes to thicken the sauce.
Step 8: Stir in 1 tablespoon fresh lemon juice and sprinkle 2 tablespoons chopped fresh parsley before serving.