Stewed Berbere-Spiced Chicken with Injera Crumble

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a rich berbere-spiced tomato sauce, served with a toasted injera crumble for a textural contrast. This african-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, berbere spice blend, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 45 min Serves 4 African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 bone-in chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper, searing each side for 4 minutes until golden brown. Remove and set aside.
  2. Step 2: In the same skillet, add 1 medium finely chopped yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 3 tbsp tomato paste and 2 tbsp berbere spice blend, cooking for 2 minutes until the spices bloom and the tomato paste darkens.
  4. Step 4: Add 1 can (14 oz) diced tomatoes and 1 cup water, stirring well. Return the chicken thighs to the skillet, cover, and simmer on low heat for 35 minutes until chicken is tender and sauce thickens.
  5. Step 5: Meanwhile, spread 2 torn injera bread pieces on a baking sheet and toast in a preheated oven at 350°F for 5 minutes until crispy and lightly browned. Crumble into coarse pieces.
  6. Step 6: Serve the stewed chicken over the injera crumble, spooning the rich sauce generously on top.

Equipment for this recipe

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Frequently asked questions

How long does Stewed Berbere-Spiced Chicken with Injera Crumble take to make?

Total time is about 60 minutes (15 min prep + 45 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 Stewed Berbere-Spiced Chicken with Injera Crumble?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Stewed Berbere-Spiced Chicken with Injera Crumble?

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 Stewed Berbere-Spiced Chicken with Injera Crumble 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 Stewed Berbere-Spiced Chicken with Injera Crumble?

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.

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