Slow-Simmered Ethiopian Berbere Chicken Wat
A rich and spicy Ethiopian chicken stew cooked slowly in a berbere-spiced tomato sauce, perfect for soaking up with injera or flatbread. This african-inspired chicken ready in about 75 minutes pairs tablespoons berbere spice mix, large, finely chopped red onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pound, cut into 1.5-inch pieces boneless chicken thighs
- 2 tablespoons berbere spice mix
- 1 large, finely chopped red onion
- 4, minced garlic cloves
- 1 tablespoon, minced ginger
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 3 tablespoons vegetable oil
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons niter kibbeh (Ethiopian spiced butter) or unsalted butter
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped red onion and sauté for 8-10 minutes until softened and golden brown.
- Step 2: Stir in 4 minced garlic cloves and 1 tablespoon minced ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tablespoons berbere spice mix and 2 tablespoons tomato paste, stirring constantly for 2 minutes to toast the spices and deepen flavors.
- Step 4: Add 1 pound boneless chicken thighs cut into 1.5-inch pieces, stirring to coat all pieces with the spice mixture and cook for 5 minutes until chicken starts to brown.
- Step 5: Pour in 14 oz canned diced tomatoes and 1 cup water, stir to combine, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 6: Reduce heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
- Step 7: Stir in 2 tablespoons niter kibbeh or unsalted butter until melted and incorporated, then adjust seasoning if needed. Serve hot with injera or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Ethiopian Berbere Chicken Wat 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 Wat?
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 tablespoons berbere spice mix from drying out.
Can I substitute ingredients in Slow-Simmered Ethiopian Berbere Chicken Wat?
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 Wat 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 Wat?
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.
