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 developed and reviewed.

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 recipe, ready in about 80 minutes, pairs boneless chicken thighs, 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.

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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