Spiced Chicken & Berbere Stew with Slow-Cooked Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply aromatic Ethiopian-inspired chicken stew simmered with slow-cooked onions and a house-made berbere spice blend, served atop fluffy injera. This ethiopian-inspired one pot ready in about 80 minutes pairs boneless chicken thighs, medium, thinly sliced onions, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.0 (9 ratings) Prep: 20 min Cook: 60 min Serves 4 Ethiopian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat. Add 1.5 lbs boneless chicken thighs and cook for 4-5 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 3 medium thinly sliced onions to the pot and cook over medium-low heat for 25 minutes, stirring occasionally, until deeply caramelized and golden.
  3. Step 3: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp tomato paste, cooking for 2 minutes until fragrant and oil separates from the mixture.
  4. Step 4: Add 3 tbsp berbere spice blend, 1 can (14 oz) diced tomatoes, and 2 cups chicken broth, bringing to a gentle simmer.
  5. Step 5: Return chicken to the pot, cover, and simmer on low heat for 30 minutes until chicken is tender and flavors meld.
  6. Step 6: Stir in 1 tbsp coconut oil and 1/4 cup chopped cilantro, cooking for 2 minutes until cilantro wilts slightly.

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Frequently asked questions

How long does Spiced Chicken & Berbere Stew with Slow-Cooked Onions take to make?

Total time is about 80 minutes (20 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 Spiced Chicken & Berbere Stew with Slow-Cooked Onions?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Spiced Chicken & Berbere Stew with Slow-Cooked Onions?

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 Spiced Chicken & Berbere Stew with Slow-Cooked Onions 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 Spiced Chicken & Berbere Stew with Slow-Cooked Onions?

Ethiopian one pot 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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