Slow-Simmered Ethiopian Berbere Chicken Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich and spicy chicken stew simmered with traditional Ethiopian berbere spices and fragrant aromatics, perfect for a comforting meal. This Ethiopian-inspired chicken recipe, 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.

Ingredients

• 1.5 pounds chicken thighs, bone-in and skin-on
• 3 tbsp berbere spice blend
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 14 oz diced tomatoes (canned)
• 2 cups chicken broth
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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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.