Slow-Simmered Berbere Spiced Chicken Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich Ethiopian-inspired chicken stew infused with the warm, smoky flavors of berbere spice and slow-cooked with tomatoes and onions. This african-inspired chicken ready in about 75 minutes pairs berbere spice blend, medium red onions, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 60 min Serves 6 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 thinly sliced red onions and sauté for 10 minutes until soft and golden brown, stirring occasionally.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until fragrant but not browned.
  3. Step 3: Add 3 tbsp berbere spice blend to the pot and toast with the aromatics for 2 minutes until the spices release their aroma.
  4. Step 4: Mix in 2 tbsp tomato paste and cook for another 2 minutes, stirring constantly to deepen the flavor.
  5. Step 5: Add 2 lbs bone-in, skinless chicken thighs, coating each piece in the spice mixture, and brown for 5 minutes on each side over medium-high heat.
  6. Step 6: Pour in 14 oz canned diced tomatoes and 2 cups water, stirring to combine. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
  7. Step 7: Bring the stew to a gentle simmer, then cover and reduce heat to low. Cook for 45 minutes until the chicken is tender and the sauce thickens.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving, offering a fresh contrast to the deep, spicy flavors.

Frequently asked questions

How long does Slow-Simmered Berbere Spiced Chicken Stew take to make?

Total time is about 75 minutes (15 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 Spiced Chicken Stew?

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 blend from drying out.

Can I substitute ingredients in Slow-Simmered Berbere Spiced Chicken Stew?

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 Spiced Chicken Stew 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 Spiced Chicken Stew?

African chicken 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.

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