Slow-Simmered Berbere Chicken Wat with Injera

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A traditional Ethiopian chicken stew slow-cooked in a spicy berbere sauce served alongside soft, fermented teff injera bread. This African recipe, ready in about 90 minutes, pairs whole chicken, cut into pieces, berbere spice mix, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Ingredients

• 2 lbs whole chicken, cut into pieces
• 3 tbsp berbere spice mix
• 1/4 cup niter kibbeh (Ethiopian spiced clarified butter)
• 3 cups yellow onions, finely chopped
• 4 garlic cloves, minced
• 2 tbsp ginger, minced
• 2 tbsp tomato paste
• 3 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups teff flour (for injera)
• 2 cups water (for injera batter)
• 1 tbsp vegetable oil (for injera pan)

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Instructions

1. Step 1: In a large heavy-bottom pot, melt 1/4 cup niter kibbeh over medium heat and add 3 cups finely chopped yellow onions. Sauté for 15 minutes, stirring frequently until onions turn deep golden and fragrant.
2. Step 2: Add 4 minced garlic cloves and 2 tbsp minced ginger to the pot, cooking for 2 minutes until aromatic.
3. Step 3: Stir in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 3 minutes until the spices darken and become fragrant.
4. Step 4: Add 2 lbs chicken pieces to the pot, turning to coat with the spice and onion mixture, cooking for 5 minutes to brown slightly.
5. Step 5: Pour in 3 cups water, add 1 1/2 tsp salt and 1/2 tsp black pepper, bring to a simmer, cover, and cook on low for 45 minutes until chicken is tender and sauce thickens.
6. Step 6: While the stew simmers, whisk together 2 cups teff flour and 2 cups water until smooth. Cover and let ferment at room temperature for 2-3 days until bubbly and sour.
7. Step 7: Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour a thin layer of injera batter, cook for 2-3 minutes until holes form and edges lift, then remove and cool.
8. Step 8: Serve the berbere chicken wat hot on a platter alongside stacked injera for dipping and scooping.