Slow-Simmered Berbere Chicken Wat with Injera
A traditional Ethiopian chicken stew slow-cooked in a spicy berbere sauce served alongside soft, fermented teff injera bread. This ethiopian-inspired african 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)
Instructions
- 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.
- Step 2: Add 4 minced garlic cloves and 2 tbsp minced ginger to the pot, cooking for 2 minutes until aromatic.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 8: Serve the berbere chicken wat hot on a platter alongside stacked injera for dipping and scooping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Berbere Chicken Wat with Injera take to make?
Total time is about 90 minutes (30 min prep + 60 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 Wat with Injera?
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 berbere spice mix from drying out.
Can I substitute ingredients in Slow-Simmered Berbere Chicken Wat with Injera?
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 Wat with Injera for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Wat with Injera?
Ethiopian african 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.
