Slow-Simmered Ethiopian Berbere Chicken Stew with Spinach

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs cooked slowly in a richly spiced berbere sauce, brightened with fresh spinach for a vibrant, hearty stew. This Ethiopian-inspired curry recipe, ready in about 55 minutes, pairs boneless chicken thighs, berbere spice blend, 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 Ethiopian cuisine 360 cal/serving

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Ingredients

1.5 pounds boneless chicken thighs
3 tbsp berbere spice blend
2 medium, finely chopped yellow onion
4, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp tomato paste
3 tbsp vegetable oil
2 cups chicken broth
4 cups, roughly chopped fresh spinach
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1-2 minutes until fragrant.
Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes to toast the spices and develop aroma.
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.
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.
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.
Step 7: Taste and adjust seasoning if needed, then serve hot over basmati rice or injera flatbread.