Spiced Chicken & Berbere Stew with Slow-Cooked Onions

By AislePrompt Editorial · ·

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.

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 one-pot recipe, ready in about 80 minutes, pairs boneless chicken thighs, onions, and berbere spice blend for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 20 min Cook: 60 min Serves 4 Ethiopian cuisine 520 cal/serving
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Ingredients

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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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