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Ethiopian-Inspired Poached Chicken Stew With Berbere and Injera Crumble

A comforting Ethiopian-inspired stew featuring tender poached chicken simmered in a fragrant berbere-spiced tomato broth, served with a sprinkle of toasted injera crumble for texture. This recipe highlights seasonal vegetables like carrots and spinach, creating a balanced and aromatic weeknight meal.

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Ethiopianmedium60 minServes 4
Ethiopian-Inspired Poached Chicken Stew with Berbere and Injera Crumble plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 9 steps complete
  1. No timer needed
    Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. No timer needed
    Heat vegetable oil in a large deep skillet or Dutch oven over medium heat. Add the chicken thighs and lightly brown for 3-4 minutes per side. Remove and set aside.
  3. No timer needed
    In the same pot, add chopped onion and sauté until soft, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
  4. No timer needed
    Stir in the berbere spice blend and cook for another minute to release the aromas.
  5. No timer needed
    Add the canned diced tomatoes and chicken stock. Stir to combine, scraping any browned bits from the bottom.
  6. No timer needed
    Return the chicken thighs to the pot, ensuring they are submerged in the broth. Bring to a gentle simmer, then cover and reduce heat to low. Poach for 25 minutes until chicken is cooked through (internal temperature of 75°C / 165°F).
  7. No timer needed
    Add the sliced carrots and cook uncovered for 10 more minutes until carrots are tender.
  8. No timer needed
    Stir in the chopped spinach and cook for 2-3 minutes until wilted. Adjust seasoning with salt and pepper.
  9. No timer needed
    To serve, spoon the stew into bowls and sprinkle with toasted injera crumble for texture.

Chef tips

  • Ensure chicken is fully cooked by checking internal temperature reaches 75°C (165°F) for food safety.
  • Use homemade or store-bought berbere spice for authentic flavor; adjust amount for desired heat level.
  • To toast injera crumble, simply dry-toast small torn pieces in a hot pan until crisp and fragrant.

Equipment check

  • large deep skillet or Dutch oven
  • wooden spoon
  • knife
  • cutting board
  • small bowl

Nutrition per serving

  • Calories420
  • Protein38 g
  • Carbs20 g
  • Fat18 g

Tags

StewEthiopianProteinTechniqueSeasonal Produce

Behind the dish.

Overview

This Ethiopian-inspired stew combines tender chicken poached in a rich tomato broth spiced with authentic berbere seasoning. Seasonal carrots and fresh spinach add both nutrition and color, while a toasted injera crumble sprinkled on top gives a delightful crunchy contrast. The dish is both hearty and delicately spiced, perfect for a cozy weeknight meal.

Why you’ll love it

  • The subtle poaching technique ensures juicy, tender chicken with deep flavor infusion.
  • Berbere paste brings a complex, aromatic heat unique to Ethiopian cuisine.
  • Seasonal vegetables add freshness and balance to the stew.
  • Sprinkling toasted injera crumble adds an authentic texture and visual appeal.

Ingredient notes

Berbere spice blend: You can find this at specialty or international markets or make your own with the provided blend. It is key to the stew’s complex flavor.

Injera: Traditionally a sourdough-risen flatbread made from teff flour; a small amount toasted and crumbled gives texture. Can be found at Ethiopian restaurants or specialty stores.

Seasonal vegetables: Carrots and spinach are typical, but feel free to add other greens or root vegetables based on availability.

Serving & storage

Serve warm as a main dish, ideally accompanied by additional injera or rice. Leftovers will keep well airtight in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop until simmering. For best texture, add fresh injera crumble just before serving.

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