Slow-Simmered Berbere Chicken with Injera Flatbread

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.

Tender chicken pieces slow-cooked in a rich, spicy berbere sauce served with traditional Ethiopian injera flatbread for dipping. This Ethiopian-inspired chicken recipe (gluten free if injera is gluten free), ready in about 75 minutes, pairs chicken thighs, bone-in, skin removed, berbere spice mix, red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 60 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and fragrant, about 2 minutes.
  2. Step 2: Add 1 large finely chopped red onion and sauté for 8 minutes until softened and golden, stirring frequently.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
  4. Step 4: Mix in 3 tbsp berbere spice and 2 tbsp tomato paste, cooking for 2 minutes until the mixture darkens and the spices bloom.
  5. Step 5: Add 1.5 lbs chicken thighs, stirring to coat each piece in the spice mixture, then pour in 2 cups water and 1 tsp salt.
  6. Step 6: Bring to a simmer, then reduce heat to low, cover, and cook gently for 45 minutes until the chicken is tender and the sauce thickens.
  7. Step 7: Serve the berbere chicken hot with 4 pieces of injera flatbread, tearing the injera to scoop up the flavorful sauce and chicken.

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