Slow-Simmered Ethiopian Berbere Chicken Stew with Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs cooked slowly in a richly spiced berbere sauce, brightened with fresh spinach for a vibrant, hearty stew. This african-inspired curry ready in about 55 minutes pairs pounds boneless chicken thighs, berbere spice blend, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 15 min Cook: 40 min Serves 4 African cuisine 360 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 2 medium finely chopped yellow onions and sauté for 8-10 minutes until soft and golden brown, stirring occasionally.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1-2 minutes until fragrant.
  3. Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes to toast the spices and develop aroma.
  4. Step 4: Add 1.5 pounds boneless chicken thighs, cut into bite-sized pieces, stirring to coat with the spice mixture. Cook for 5 minutes until chicken begins to brown.
  5. Step 5: Pour in 2 cups chicken broth, stir well, and bring to a simmer. Reduce heat to low, cover, and cook gently for 25 minutes until chicken is tender.
  6. Step 6: Stir in 4 cups roughly chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 5 more minutes until spinach wilts and the sauce thickens slightly.
  7. Step 7: Taste and adjust seasoning if needed, then serve hot over basmati rice or injera flatbread.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Simmered Ethiopian Berbere Chicken Stew with Spinach take to make?

Total time is about 55 minutes (15 min prep + 40 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 with Spinach?

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 with Spinach?

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 with Spinach 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 with Spinach?

African curry 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.

Related recipes