Traditional Ethiopian Onion and Berbere Chicken Stew

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 hearty chicken stew featuring slow-cooked caramelized onions and bold berbere spice, capturing Ethiopian culinary tradition. This Ethiopian-inspired curry recipe, ready in about 100 minutes, pairs whole chicken, cut into pieces, yellow 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 8, 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: 30 min Cook: 70 min Serves 8 Ethiopian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large heavy pot, melt 5 tbsp niter kibbeh over medium heat until fragrant. Add 4 large finely chopped yellow onions and cook, stirring frequently, for 25 minutes until onions are deeply caramelized and golden brown.
  2. Step 2: Stir in 6 minced garlic cloves and 2 tbsp minced fresh ginger, cooking for 3 minutes until fragrant.
  3. Step 3: Add 4 tbsp berbere spice blend and 3 tbsp tomato paste, stirring constantly for 4 minutes to toast the spices and develop a rich base.
  4. Step 4: Add 3 lbs chicken pieces, seasoning with 1.5 tsp salt and 1 tsp black pepper, and brown on all sides for 7 minutes.
  5. Step 5: Pour in 3 cups water or chicken stock, bring to a boil, then reduce heat to low and simmer covered for 1 hour, stirring occasionally, until chicken is tender and sauce thickens.
  6. Step 6: Add 6 peeled hard-boiled eggs during the last 10 minutes to warm through and soak up flavors. Serve hot with injera or rice.

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