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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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.
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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.
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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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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.
Ingredients
- 4bone-in, skinless chicken thighs (about 800g / 1.75 lb)
- 2 tbspvegetable oil or neutral oil
- 1 mediumonion, finely chopped
- 3 clovesgarlic, minced
- 1 tbspginger, grated
- 2 tbspberbere spice blend
- 400 g (14 oz)canned diced tomatoes
- 500 ml (2 cups)chicken stock or water
- 2 mediumcarrots, peeled and sliced into rounds
- 150 g (5 oz)fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste},{toasted injera crumble, for garnish
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Equipment
- large deep skillet or Dutch oven
- wooden spoon
- knife
- cutting board
- small bowl
Nutrition per serving
- Calories420
- Protein38 g
- Carbs20 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.Step 2
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.Step 3
In the same pot, add chopped onion and sauté until soft, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.Step 4
Stir in the berbere spice blend and cook for another minute to release the aromas.Step 5
Add the canned diced tomatoes and chicken stock. Stir to combine, scraping any browned bits from the bottom.Step 6
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).Step 7
Add the sliced carrots and cook uncovered for 10 more minutes until carrots are tender.Step 8
Stir in the chopped spinach and cook for 2-3 minutes until wilted. Adjust seasoning with salt and pepper.Step 9
To serve, spoon the stew into bowls and sprinkle with toasted injera crumble for texture.
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