Slow-Simmered Ethiopian Berbere Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and spicy chicken stew simmered with traditional Ethiopian berbere spices and fragrant aromatics, perfect for a comforting meal. This ethiopian-inspired chicken ready in about 75 minutes pairs chicken thighs, bone-in and skin-on, berbere spice blend, yellow onion, finely chopped 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 60 min Serves 4 Ethiopian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh or unsalted butter in a large heavy-bottomed pot over medium heat until melted and shimmering.
  2. Step 2: Add 1 large finely chopped yellow onion and sauté for 8 minutes, stirring occasionally, until soft and translucent.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
  4. Step 4: Add 3 tbsp berbere spice blend and cook for 1 minute to bloom the spices, stirring constantly to avoid burning.
  5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and coats the aromatics.
  6. Step 6: Add 1.5 pounds chicken thighs (skin-on, bone-in), searing each side for 3 minutes to brown lightly.
  7. Step 7: Pour in 14 oz canned diced tomatoes and 2 cups chicken broth, stirring to combine.
  8. Step 8: Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a gentle simmer.
  9. Step 9: Cover and cook on low heat for 45 minutes until chicken is tender and sauce thickens.
  10. Step 10: Garnish with 2 tbsp chopped fresh cilantro before serving over injera or rice.

Frequently asked questions

How long does Slow-Simmered Ethiopian Berbere 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 Ethiopian Berbere 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 Ethiopian Berbere 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 Ethiopian Berbere Chicken Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ethiopian Berbere Chicken Stew?

Ethiopian 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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