Ethiopian-Inspired Slow-Simmered Berbere Chicken Stew
A comforting Ethiopian chicken stew rich with traditional berbere spices, slow-simmered to tender perfection and highlighting seasonal root vegetables. This healthy, protein-forward dish embraces classic slow braising for depth of flavor and is perfect for weeknight dinners.
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Overview
This Ethiopian-inspired Berbere Chicken Stew is a hearty and flavorful dish that combines tender chicken pieces slow-simmered in a rich tomato and berbere spice base with seasonal root vegetables. The slow braising technique brings out deep flavors in the blend of traditional Ethiopian spices and vegetables, making it a soul-warming stew perfect for any weeknight dinner.
Why you’ll love it
- Authentic Flavors: Uses traditional berbere spice blend to deliver a genuine Ethiopian taste experience.
- Tender, Juicy Chicken: Slow simmering ensures the chicken becomes melt-in-your-mouth tender.
- Seasonal Vegetables: Incorporates nutritious root vegetables for added texture and balance.
- Healthy & Protein-Forward: Rich in protein while offering wholesome vegetables, making it nutritious and filling.
- Comfort Food: A warming and satisfying meal that's perfect for cooler weather or anytime you crave robust flavors.
Ingredient notes
- Berbere spice blend: A key Ethiopian spice mix featuring chili peppers, garlic, ginger, fenugreek, and other warming spices. If unavailable, you can find it in specialty stores or online.
- Chicken: Bone-in, skin-on chicken thighs are ideal for slow braising to keep the meat moist and flavorful.
- Root vegetables: Carrots, parsnips, and potatoes add sweetness and earthiness. Choose firm, fresh vegetables.
- Fresh garlic and ginger: Enhance the aromatic base contributing to authentic taste.
- Tomato paste and canned tomatoes: Provide richness and body to the stew sauce.
- Chicken broth: Use low-sodium broth to control salt levels.
Serving & storage
Serve this Berbere Chicken Stew hot, accompanied by injera (Ethiopian flatbread) if available, or over steamed rice or couscous for soaking up the rich sauce. Garnish with fresh cilantro or parsley for brightness.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight. Reheat gently on the stovetop or microwave until warmed through (minimum 75°C/165°F internal temperature).
This stew also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Chef tips
- Use bone-in chicken thighs for best flavor and moisture retention during slow cooking.
- Adjust the berbere spice amount to your heat preference; it can be quite spicy.
- If you want a thicker stew, uncover the pot during the last 15 minutes to reduce the liquid.
- Store leftovers promptly in the refrigerator within two hours to ensure food safety.
Ingredients
- 1.5 kg (3.3 lbs)bone-in, skin-on chicken thighs
- 2 tbspvegetable oil or neutral oil
- 2 mediumonions, thinly sliced
- 4 clovesgarlic, minced
- 2 tbspfresh ginger, minced
- 3 tbspberbere spice blend
- 2 tbsptomato paste
- 400 g (14 oz)canned crushed tomatoes
- 500 ml (2 cups)low-sodium chicken broth
- 3 mediumcarrots, peeled and chopped into chunks
- 2 mediumparsnips, peeled and chopped into chunks
- 2 mediumpotatoes, peeled and chopped into chunks
- Salt and freshly ground black pepperto taste
- Fresh cilantro or parsleyfor garnish (optional)
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Equipment
- large heavy-bottomed pot or Dutch oven with lid
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories480
- Protein38 g
- Carbs35 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season generously with salt and freshly ground black pepper on all sides.Step 2
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs skin side down and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.Step 3
In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until softened and translucent, about 7 minutes.Step 4
Add the minced garlic and ginger to the onions. Stir and cook until fragrant, about 2 minutes.Step 5
Stir in 3 tablespoons of berbere spice blend and 2 tablespoons of tomato paste. Cook for another 2 minutes to toast the spices and deepen flavors.Step 6
Add the canned crushed tomatoes and chicken broth to the pot. Stir well to combine, scraping any browned bits from the bottom.Step 7
Return the browned chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer.Step 8
Add the chopped carrots, parsnips, and potatoes around the chicken. Cover the pot with a lid and reduce heat to low. Simmer gently until the chicken is cooked through and the vegetables are tender, about 60 minutes.Step 9
Check seasoning and adjust salt and pepper to taste. Discard any excess fat that has risen to the surface if desired. Remove from heat.Step 10
Let the stew rest for 5 minutes before serving to allow flavors to meld. Garnish with fresh cilantro or parsley if using.
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